Rhubarb again!

A recipe, this time! I know I've been a bit lax on these blog posts... but I'll get better again! Let me know what you'd like to read about... and watch for the Weekly later today, and guest comments from May hopefully tomorrow!
Ingredients:
Coffee Cake

2 cup(s) all-purpose flour
1 cup(s) sugar
1 tablespoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
4 tablespoon(s) (1/2 stick) margarine or butter
2 large eggs
1 cup(s) buttermilk
2 teaspoon(s) vanilla extract
1 1/4 pound(s) (4 cups) rhubarb, cut into 1-inch chunks

Streusel Topping
3/4 cup(s) all-purpose flour
1/2 cup(s) packed brown sugar
6 tablespoon(s) (3/4 stick) margarine or butter, slightly softened
1 teaspoon(s) ground cinnamon

Directions
Preheat oven to 375 degrees F. Grease and flour 13- by 9-inch metal baking pan.
Make Streusel Topping: In medium bowl, with hand, mix flour, sugar, margarine or butter, and cinnamon until mixture comes together.
Make the Coffee Cake:In large bowl, combine flour, sugar, baking powder, baking soda, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles large crumbs
In small bowl, with fork or wire whisk, beat eggs with buttermilk and vanilla extract; stir into flour mixture just until flour is moistened. Spoon batter into baking pan.
Place rhubarb chunks evenly over batter in baking pan. Break Streusel Topping into large chunks and scatter over rhubarb.
Bake coffee cake 45 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes to serve warm. Or, cool to serve later.

Recipe courtesy of GoodHousekeeping.com