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

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

Combine sugar, cornstarch and cinnamon; mix well. Blend in water. Bring to a boil, stirring constantly. Pour syrup over rhubarb. Sprinkle dry cake mix evenly over top. Dot mix with remaining butter. Sprinkle with coconut. Bake uncovered at 350 degrees for about 1 hour. Serve warm.