rhubarb cake

I think we can all agree that long weekends are wonderful for a plethora of reasons.  I took advantage of three days of freedom by sleeping a lot, visiting with some of my favorite friends, cleaning my apartment and spending some extended time in my kitchen (because no long weekend is complete without some extra kitchen time). 

I have been experimenting with rhubarb in hopes of determining what my favorite concoction of this seasonal fruit is.   After three attempts at different rhubarb-focused baked goods, I have landed on what I am naming "my" rhubarb cake.   I am claiming it only because I plan on baking this cake at least once every rhubarb season and serving it to anyone who will eat it, but I am more than willing to let you claim it as your own, (because I believe that you and your friends will love this cake as much as me and my friends did!).  
Rhubarb Cake 
1 egg
1 cup sour cream 
1/4 tsp salt 
1 1/2 cups flour 
1 1/4 cups sugar 
2 cups rhubarb, raw 
1 tsp baking soda 
Mix as for cake.  Pour in greased 9x13 pan. 
Topping: 1 cup brown sugar, 1/2 cup walnuts, 1/2 cup coconut.  Mix and spread on cake.  Bake at 350 degrees about 35 minutes.  

Yum!