1/2 c. butter
1 egg
1 1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. milk
1 tsp. vanilla
3 c. diced raw rhubarb
1/2 c. coconut
1/2 c. sugar
1/2 c. walnuts

Cream butter and sugar; add egg and vanilla and beat well. Add milk with the dry ingredients and blend all together. Fold in the diced rhubarb. Pour into greased 13 x 9 pan.

Mix together coconut, 1/2 cup sugar and walnuts; sprinkle on top.

Bake at 350°F for 35 to 40 minutes.