1 1/2 c. rhubarb, cut fine
1/2 c. sugar
2 c. flour
1/2 c. vegetable oil
1 c. sour milk
1 tsp. cinnamon
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
2 eggs, beaten

Combine rhubarb with 1/2 cup sugar and set aside. Mix flour, sugar, oil, eggs, sour milk, soda, cinnamon and vanilla. Add to the rhubarb and sugar mixture. Stir until well blended. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 1 hour or until done.

GLAZE:

6 tbsp. butter
2/3 c. brown sugar
1 c. nuts, chopped
1 c. coconut
1/4 c. milk
1/2 tsp. vanilla

Combine glaze ingredients and cook 3 minutes. Pour over cake while cake is still warm. This cake keeps well and is very moist.