2 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1 1/4 c. sugar
2 eggs
2 c. rhubarb, cut in 1 inch pieces
1/4 tsp. powdered cloves
1 tsp. salt
1/4 tsp. allspice
1/2 c. salad oil
1/3 c. milk

TOPPING:

2/3 c. flour
1/2 c. brown sugar
1/4 c. butter
3/4 c. flaked coconut
1/4 c. chopped nuts

Sift dry ingredients together in a bowl. Place eggs, oil and milk in another bowl and beat together. Add to dry ingredients. Fold in rhubarb. Pour in a greased 9 x 13 inch pan. Spoon topping over batter. Bake at 350 degrees for 50 minutes.

TOPPING: Blend flour, brown sugar and butter. Add coconut and nuts.