1/2 c. salad oil
2 eggs
1/3 c. milk
2 c. flour
1 1/4 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
2 c. fresh or frozen rhubarb, cut in sm. pieces

Beat salad oil, eggs and milk. Add dry ingredients. Stir in 2 cups rhubarb. Spread in 9 x 13-inch greased and floured pan.

TOPPING:

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

Topping: Blend flour, brown sugar, and butter. Add coconut and chopped nuts. Sprinkle over top. Bake 40 minutes at 350 degrees.