1/2 c. sugar
1/2 c. chopped nuts
1 tbsp. melted butter
1 tsp. cinnamon
1 1/2 c. packed brown sugar
1/2 c. shortening
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 1/2 c. rhubarb, cut into 1/2 inch pieces

Mix sugar, nuts, butter and cinnamon until crumbly. Set aside.

Cream together brown sugar, shortening and egg. Thoroughly stir together flour, soda and salt. Add to creamed mixture alternately with sour cream. Stir in rhubarb.

Turn into greased and floured 9 x 13 inch cake pan. Sprinkle with reserved topping. Bake at 350 degrees for 45 to 50 minutes. Cut into squares. Serve warm or cool.