Anna Lou's Rhubarb Cake

This moist rhubarb cake really highlights both the texture and flavor of rhubarb. Growing up, my Mom would make this every week during Spring until the rhubarb from her garden were all picked.  I especially like the brown sugar and coconut topping.  It’s great with coffee during the day or as a dessert.

Ingredients

1 ½ cup sugar
½ cup shortening
2 eggs
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. soda
1 cup milk
1 ½ cup finely cut rhubarb
½ cup brown sugar
½ cup coconut

Instructions

• Cream the sugar, shortening, eggs and vanilla with a mixer.  Sift the flour and dry ingredients in another bowl.  Alternating, add the milk and dry ingredients to the mixer bowl.  Stir in the rhubarb last.
  
  
• Pour into a 13 x 9 prepared pan.
  
  
• Mix the brown sugar and coconut and sprinkle over the top of the cake.
  
  
• Bake in a preheated 350 degree oven for 30 minutes.
  

Recipe Yield:  One 13 x 9 pan

Servings:  12