Moist and flavorful, this rhubarb cake needs no icing as it is baked with a cinnamon-sugared coconut topping.

Rhubarb Cake

1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
2 large eggs, beaten
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
2 cups chopped rhubarb
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1 cup sweetened flaked coconut

1. Preheat oven to 350°F (175°C).
2. Cream together brown sugar and butter; add beaten eggs.
3. Sift together flour, salt, baking powder, and baking soda. Add alternately with milk and vanilla.
4. Stir in chopped rhubarb.
5. Pour the batter into a greased 13 x 9-inch baking pan.
6. Mix together sugar, cinnamon, and coconut; spread over the cake.
7. Bake for 40 to 50 minutes or until set.

Makes 12 servings.