Ingredients
1/2 cup shortening1-1/2 cups packed brown sugar1 large egg, room temperature1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 tablespoon orange-flavored breakfast drink mix, optional1 cup buttermilk2 cups finely chopped fresh or frozen rhubarbTOPPING:1/2 cup sugar1 teaspoon ground cinnamon1/2 cup sweetened shredded coconut1/2 cup chopped nuts
Preparation
In a bowl, cream shortening and brown sugar. Beat in egg and vanilla. Combine flour, baking soda, salt and orange drink if desired; add to creamed mixture alternately with sour milk. Fold in rhubarb.
Spread into a greased 13-in. x 9-in. baking pan. For topping, combine sugar and cinnamon; stir in coconut and nuts. Sprinkle over batter. Bake at 350° for 35-40 minutes.
