1 stick (1/2 c.) butter
5 c. sliced rhubarb (about 2 1/4 lbs.)
1 c. sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
3 tbsp. water
1 (9 oz.) white or yellow cake mix
1/2 c. coconut

Heavily butter bottom and sides of shallow 9x13 inch pan. Reserve remaining butter. Spread rhubarb over bottom of pan.

Combine sugar, cornstarch and cinnamon; mix well; blend in water and bring to boiling point over high heat, stirring constantly. Pour syrup over rhubarb. Sprinkle dry cake mix evenly over the top. Dot cake mix with remaining butter, which has been cut in chunks. Sprinkle coconut over all. Bake uncovered in oven preheated to 350 degrees about 1 hour, or until golden brown on top. Serve warm. Makes 8 servings.

NOTE: A regular size cake mix may be used for a thicker dessert.