2 C. flour

1 1/2 C. sugar

1 t. baking soda

1 t. salt

1 t. cinnamon

1/4 t. allspice

1/4 t. cloves

2 eggs

1/2 C. vegetable oil

1/3 C. milk

2 C. rhubarb cut into 1/2 inch pieces

Sift dry ingredients together. Place eggs, oil, and milk in another bowl and beat together. Add to dry ingredients. Fold in rhubarb. Pour into greased 9-by-13 pan. Make topping and spoon over batter. Bake at 350 degrees for 50 minutes.

Topping:

2/3 C. flour

1/2 C. brown sugar

4 T. butter

1/4 C. chopped nuts

Cut flour, sugar, and butter together with fork until pea size. Add nuts and stir. Serve on top coffee cake.