1/2 c. butter
1 1/2 c. brown sugar
1 egg
1 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
2 to 3 c. flour
3 or 4 c. rhubarb (raw), chopped fine
1 (3 oz.) pkg. strawberry Jello

TOPPING:

1 tbsp. cinnamon
1 c. brown sugar
1 c. white sugar
1 c. pecans
1 c. coconut

Mix topping and set aside. Add Jello to rhubarb and set aside. Cream first 2 ingredients. Add next 3. Add dry ingredients. Spray 9 x 13 inch pan. Put about 1/2 batter in pan. Put rhubarb all over the batter. Sprinkle 1/2 topping on it. Put the other 1/2 batter on, then rest of the topping. Bake at 350 degrees for 1 hour or until done.