1/2 c. shortening
1 egg
1 tsp. cinnamon
1/4 tsp. cloves
2 c. rhubarb (chopped)
2 c. + 2 tbsp. flour
1 1/2 c. brown sugar
1/2 tsp. salt
1/4 tsp. allspice
1 tsp. vanilla
1 tsp. baking soda
1 c. sour milk or buttermilk

Mix top 8 ingredients well. Add rhubarb and set aside. Mix flour and soda. Alternately add flour mixture and sour milk to first mixture. Mix well and pour into greased 9x13 inch pan. Sprinkle topping on batter and bake at 350 degrees F. for 40 minutes.

TOPPING:

1/2 c. sugar
1/2 c. chopped nuts
1 tsp. cinnamon
1/2 c. coconut

This is very moist cake which improves with age when stored in airtight tin.