Makes 12 servings

- Nonstick cooking spray

Topping:

- ½ cup granulated sugar

- 2 tablespoons butter, melted

- ½ cup finely chopped macadamia nuts

- 1/3 cup flaked coconut

- 1 teaspoon ground cinnamon

Batter:

- 1 ½ cups packed brown sugar

- ½ cup solid shortening

- 1 egg

- ½ teaspoon vanilla

- 2 cups all-purpose flour

- 1 teaspoon baking soda

- ½ teaspoon salt

- 1 cup sour cream

- 1 ½ cups rhubarb, cut into ½-inch pieces

1. Preheat oven to 350 degrees. Spray a 9-by-12-inch baking dish with cooking spray and set aside.

2. To prepare topping: Combine granulated sugar, melted butter, macadamia nuts, coconut and cinnamon with clean fingers until thoroughly mixed. Set aside.

3. To prepare batter: In the large bowl of an electric mixer, beat brown sugar and shortening together until fluffy. Beat in egg and vanilla. Sift together flour, soda and salt. Add dry mixture alternately with sour cream to sugar mixture, beating 1 minute. Scrape down sides of bowl and beat about 10 seconds to blend. Stir in the rhubarb.

4. Scrape batter into prepared pan and spread evenly. Sprinkle topping evenly over the batter. Bake on center oven rack about 45 to 50 minutes. Test in the center of the cake with a toothpick. It should have just a few moist crumbs clinging to it. Cool completely before cutting.

Data per serving:

Calories 405

Protein 3.96g

Fat 20g

Carbohydrates 54.45g

Sodium 249mg

Saturated fat 7.28g

Monounsaturated fat 8.97g

Polyunsaturated fat 2.71g

Cholesterol 31.14mg

Adapted from The Rhubarb Compendium