1/2 c. granulated sugar
1/2 c. chopped nuts
1 tbsp. melted butter
1 tbsp. cinnamon

Mix the above until crumbly and set aside. Cream 1 1/2 cups brown sugar, 1/2 cup shortening and 1 egg. Sift together 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt and add to creamed mixture alternately with 1 cup sour cream. Stir in 1 1/2 cups rhubarb cut into 1/2 inch pieces. Pour into greased and floured 13 x 9 x 2 pan and sprinkle with reserved topping. Bake in 350 degree oven for 45 to 50 minutes.

Serve warm or cool with ice cream or Cool Whip, if desired.