Almond Rhubarb Coffee Cake

Preheat oven to 350°F. Grease an 8x8-inch or 9x9-inch baking pan.

Whisk together flour, baking powder, salt, and 2 tablespoons sugar in a medium bowl.

In a separate bowl, cream together 1/3 cup butter and 1 cup firmly packed brown sugar until light and fluffy, about 2 minutes.

Beat in the egg and vanilla extract until well combined.

Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined after each addition.

Fold the finely chopped rhubarb into the batter gently.

Pour the batter into the prepared pan and smooth the top evenly.

Sprinkle the sliced almonds over the top of the batter.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean or with only moist crumbs.

Cool the cake in the pan for 10 minutes before turning out onto a wire rack or serving directly from the pan.