• 1/2 cup butter or margarine
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon soda
• 1/4 teaspoon salt
• 1 cup buttermilk or sour milk
• 1 1/2 cup finely chopped fresh or frozen rhubarb, thawed
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut

Cream together butter and sugars.  Beat in eggs.  Sift together flour, soda and salt.  Add to creamed mixture alternately with buttermilk.  Fold in rhubarb.  Pour into greased 13″ x 9″ x 2″ pan.  Mix sugar, cinnamon and coconut together, sprinkle over batter.  Bake at 350 degrees for 30 minutes.

(Shirley Rieckenberg)