I had a bundle of local Alaska rhubarb a friend gave me slowly decomposing in my crisper, so today I salvaged what was left with this delicious coffee cake.  I only very minimally modified this recipe.  I used butter instead of coconut oil, because I’m out (I go through one of these about every 6 weeks), and after measuring honey for the rhubarb sauce, I was done with measuring honey, so I just used organic cane sugar in the cake batter. That sad, wilted rhubarb moved to a whole new level today!