1 1/2 c. brown sugar
1/2 c. shortening
1 egg
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 1/2 c. chopped rhubarb

TOPPING:

1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. chopped pecans or walnuts
1 tbsp. butter
1 tsp. ground cinnamon

In a mixing bowl cream sugar and shortening. Add egg. Combine flour, baking soda and salt. Add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13"x9"x2" baking pan. Combine al topping ingredients; sprinkle over batter. Bake at 350 degrees for 45 to 50 minutes. Cool on wire rack. Yield: about 12 servings.