• 1/3 cup brown sugar
• 1/2 cup sliced almonds
• 1/2 tsp cinnamon
• 1 cup buttermilk
• 1/2 cup wheat bran
• 1 3/4 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup butter or margarine
• 2/3 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups diced rhubarb

1. Preheat oven to 350
2. Combine first 3 ingredients in a small bowl and set aside for use as topping
3. Combine buttermilk and wheat bran - let stand
4. Stir together flour, baking powder, soda and salt - set aside
5. Cream together the butter and brown sugar
6. Add egg and vanilla, beat well
7. Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition
8. Stir in 1 cup diced rhubarb
9. Spoon into prepared 9 x 9" pan. Top with remaining rhubarb. Sprinkle with almond topping
10. Bake for 45 minutes