SWEET RHUBARB CAKE

1/2 cup butter

1 1/2 cups brown sugar

2 eggs

2 cups flour

1 tsp. baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla

2 cups fresh or frozen rhubarb

TOPPING

1/2 cup sugar

1/4 teaspoon cinnamon

1/2 cup chopped nuts

1 cup flaked coconut

Cream butter and brown sugar. Add eggs and beat until creamy. In another bowl, stir dry ingredients together and add buttermilk. Mix into brown sugar mixture. Stir in vanilla and rhubarb. Spoon into greased and floured 9 x 13 inch pan.

Mix all topping ingredients together. Sprinkle on cake. Bake at 350 degrees for 50 minutes. 12 to 16 servings.