1/2 c. shortening
1 c. brown sugar
1/2 c. sugar
1 egg
1 tsp. vanilla
1 c. sweet or sour milk
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. rhubarb

Sift flour with baking soda and salt. Set aside. Cream shortening with sugars. Add egg and beat well. Stir in vanilla. Add milk alternately with flour in 3 or 4 portions. Beat until smooth. Stir in rhubarb. Pour in greased 9 x 13 inch pan.

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1/2 c. coconut

Mix cinnamon and sugar and sprinkle over top. Sprinkle with coconut. Bake at 350 degrees for 30 to 45 minutes. Until topping is nicely browned.