1/2 c. shortening
1 1/2 c. packed brown sugar
1 egg
1 tsp. baking soda
1 c. sour cream
2 c. flour
1 1/2 c. rhubarb, cut up
1 tsp. vanilla
1/2 c. sugar
1 tsp. cinnamon
1 tbsp. butter
1/2 c. chopped nuts

Cream shortening and brown sugar. Stir in egg and blend well. Combine sour cream and soda and add alternately with flour. Stir in rhubarb and vanilla. Turn into prepared 9 x 13 inch pan. Combine sugar, cinnamon and butter. Sprinkle over batter. Top with nuts. Bake at 350 degrees for 35 minutes or until cake tests done.