2 1/2 cups flour (half whole wheat, half all-purpose, if desired; may also use my gluten-free flour blend)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1 1/4 cups brown sugar
1/2 cup extra virgin coconut oil, melted (may substitute oil of choice; see notes)
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 level cups diced rhubarb (I like the pieces to be about the size of a peanut)
1/2 cup chopped pecans (walnuts work well, too)
1 tablespoon melted coconut oil or butter
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon