Rhubarb Cake with Coconut Pecan Topping

This cake is a great way to end a meal with good friends.

½ cup chopped fresh rhubarb (½-inch pieces)

2⅔ cups sugar, divided

2 cups all-purpose flour

½ cup canola oil

1 large egg

1 ¼ cups milk, divided

2 tablespoons vinegar

1 teaspoon baking soda

1 teaspoon cinnamon

2 teaspoons vanilla extract

3 tablespoons butter

1 cup flaked coconut

1 cup pecans, chopped

Preheat the oven to 350 degrees. Grease and flour a 9 × 13-inch baking pan. Combine the rhubarb pieces and ½ cup sugar in a small bowl and set aside. In a large bowl combine the flour, 1 ½ cups sugar, canola oil, egg, 1 cup milk, vinegar, baking soda, cinnamon, and vanilla extract. Stir just until combined. Add the rhubarb and pour into the prepared pan. Bake for 55 to 60 minutes or until test done.

Combine the butter, the remaining ¼ cup milk, the remaining ⅔ cup sugar, coconut, and pecans in a small saucepan. Bring to a boil over medium heat. Cook for 3 minutes, stirring constantly. Pour the topping over the warm cake.

Makes 12 to 16 servings.