1 1/2 c. rhubarb, cut fine
2 c. flour
1/2 c. vegetable oil
1 c. sour milk (add 1 tsp. vinegar to sweet milk)
1 tsp. baking soda
1 tsp. vanilla
1 c. coconut
1/4 c. milk
1/2 c. sugar
1 1/2 c. sugar
1 egg
1 tsp. cinnamon
6 tbsp. butter
2/3 c. brown sugar
1 c. nuts (optional)

Combine rhubarb with 1/2 cup sugar and set aside. Mix flour, sugar, oil, egg, sour milk, soda, cinnamon and vanilla. Add rhubarb and sugar mixture. Stir until well blended. Pour into greased and floured 9x13 pan. Bake 350 degrees, 40-45 minutes.

Combine last 4 ingredients and cook 3 minutes. Spread topping over cake as soon as removed from oven.