2 c. diced rhubarb
1/2 c. brown sugar
1/2 c. shortening
1 1/2 c. sugar
1 egg
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
Dash of salt
1 tsp. vanilla
1 c. buttermilk or sour milk

Cream sugars with shortening and egg. Add flour, soda, cinnamon, salt, vanilla, and milk, mixing well. Add rhubarb.

Bake at 350 degrees for 1 hour in a greased 9 x 13 inch pan. Five minutes before removing cake from the oven, cover with the glaze.

GLAZE:

2/3 c. brown sugar
1/2 c. coconut; optional
6 tbsp. melted butter
4 tbsp. cream