Ingredients
1/2 cup shortening1-1/2 cups packed brown sugar1 large egg1-1/4 teaspoons vanilla extract2 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground cloves1 cup buttermilk2 cups finely chopped fresh or frozen rhubarb, thawedTOPPING:1/2 cup sugar1/2 cup sweetened shredded coconut1/2 cup chopped pecans1 teaspoon ground cinnamon
Preparation
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, allspice and cloves; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in rhubarb.
Pour into a greased 13x9-in. baking dish. Combine the topping ingredients; sprinkle over the top. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
