1 1/3 c. brown sugar
1/2 c. shortening
1 egg
1 c. buttermilk (I use regular milk)
1 tsp. baking soda
1 tsp. salt
2 c. flour
1 1/3 c. finely chopped rhubarb
1/2 c. chopped nuts
1 tsp. vanilla

Beat brown sugar, shortening and egg together. In another bowl, combine buttermilk, baking soda and salt. Then add this to the first bowl alternately with flour. Add rhubarb, nuts and vanilla. Pour into 9 x 13 pan.

Bake 40 to 45 minutes at 350°F.

Topping:

1/4 c. sugar
1 tsp. cinnamon
1/4 c. coconut (optional)

Mix and sprinkle on top BEFORE baking.