Randy's Favorite Rhubarb Cake

1/2 cup butter softened
1 1/2 cups brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 tablespoon fresh lemon juice
1 cup milk
2 cups coarsely chopped rhubarb

Topping:

1 -1 1/2 cups shredded coconut
2 teaspoons cinnamon
1 cup granulated sugar
1 cup chopped walnuts or pecans

In a large mixing bowl, cream butter with brown sugar and vanilla until the mixture is well blended and fluffy.
Add the egg and beat into the sugar mixture.

In a large bowl, sift the dry ingredients. Combine the milk with the lemon juice and let it rest for 10 minutes.
Add it alternately with the flour mixture to the creamed mixture beginning and ending with the dry ingredients. Beat after each addition just enough to blend.

Gently fold the rhubarb into the batter. Spoon into greased and floured 9 x 13 x 2-inch baking pan spreading evenly.

In a small bowl, mix the topping ingredients together and sprinkle evenly over the top of the cake.

Bake in a preheated 350 F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan for at least 25 minutes. Then, cut into squares and serve warm with whipped cream.

Note: If the coconut browns to quickly, cover with a piece of aluminum foil.