2 c. sifted flour
1 1/4 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/2 c. cooking oil
2 eggs
1/3 c. milk
2 c. rhubarb, cut in 1/2 inch pieces

Beat eggs, oil and milk. Add sifted dry ingredients. Stir in rhubarb. Turn into a greased and floured 9 x 13 pan. Sprinkle topping over batter.

TOPPING:

2/3 c. flour
1/2 c. brown sugar
4 tbsp. butter
3/4 c. flaked coconut
1/4 c. chopped nuts

Blend first 3 ingredients together, then add coconut and chopped nuts. Bake 40 to 50 minutes at 325 degrees.