1 1/2 c. brown sugar
1/2 c. butter
2 eggs
1 c. milk
1 tsp. vanilla
2 c. finely chopped raw rhubarb
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. chopped nuts

TOPPING:

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

Cream sugar, butter and eggs. Add milk, vanilla and mix well. Sift flour, salt, baking powder and soda and add to creamed mixture. Fold in rhubarb and nuts. Pour in 9 x 13 inch greased pan. Before baking, mix topping ingredients and spread on top of cake. Bake at 350 degrees for 45 minutes. Remove from oven and drizzle 1/2 cup butter over cake. Cool.