Substitute 1/2 cup of white flour for 1/2 cup of whole wheat flour.

1/2 Cup Butter, Softened	1 Cup Buttermilk
1 Cup Brown Sugar, Packed	2 Cups Rhubarb, Chopped
2 Eggs	TOPPING
1 Tsp Vanilla	1/2 Cup Brown Sugar, Packed
2 Cups Flour	1/4 Cup Pecans Or Walnuts, Chopped
1 Tsp Baking Soda	1/2 Tsp Cinnamon
1 Tsp Baking Powder	2 Tablespoons Butter, Melted
1/2 Tsp Salt

Topping: In a small bowl, combine sugar, 2 tablespoons of butter, nuts and cinnamon. Using fork, stir in butter until crumbly; set aside.

I large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking soda, baking powder and salt. Add to butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Fold in rhubarb. Scrape into greased 9 inch spring form pan or bunt pan. Sprinkle with topping. Bake in centre of 350 degree F oven until tester inserted in centre comes out clean, about 50 minutes. Let cool in pan for 10 minutes then remove. Serve warm or cool.