Ingredients

1 1/2 C. brown sugar
2 eggs
2 C. flour
1 tsp. baking powder
1 tsp. vanilla
1/2 C. butter
1 C. milk
1/2 tsp. salt
1 tsp. baking soda
2 C. rhubarb, cut small
Topping:
1/2 C. sugar
1/4 tsp. cinnamon
1 C. coconut

Cooking Instructions

Cream sugar and butter; add beaten eggs. Sift flour, salt, baking powder, and baking soda. Add alternately with milk and vanilla. Stir in rhubarb. Pour batter in 9 x 13 inch pan. Mix topping ingredients together and spread over cake before baking. Bake for 50 minutes at 350 degrees. Keep refrigerated.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)