2 c. flour
1 tsp. salt
1 tsp. cinnamon
1/4 c. oil
1/4 c. milk
2 eggs
2 c. rhubarb, chopped
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. allspice

Combine oil, eggs, milk with dry ingredients, mix well. Fold in rhubarb. Pour into greased and floured 9 x 13 inch pan. Top with 1/4 cup brown sugar, 4 tablespoons butter, 3/4 cup coconut, 1/3 cup flour, and 1/4 cup nuts. Bake at 350 degrees for 30 minutes for cake; 20 minutes for muffins.