Preheat oven to 350 degrees.

Butter two 9 inch round pans and set aside.

In a large bowl mix together the brown sugar, oil, egg, and vanilla together until nice and smooth. In a small bowl mix the flour, baking soda and salt together and then add to flour mixture to the brown sugar mixture alternately with the milk.

Beat until smooth. The batter will be thick! Stir in the rhubarb and almonds and then pour into buttered pans.

In a small microwavable bowl, melt the butter. Add the sugar and almonds to the melted butter and stir together with a fork until you have a nice crumbly texture.

Sprinkle evenly over the top.  Bake for 30 minutes or until a toothpick inserted in the center of the coffee cake comes out clean.

Let coffee cake cool for 5-10 minutes before slicing.