1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1 1/2 c. chopped rhubarb
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream

Cream sugar and shortening. Add egg. Combine flour, sugar, baking soda and salt. Add alternately with sour cream to creamed mixture. Fold in rhubarb. Spread in greased 13 x 9 x 2-inch pan.

Topping:

1/4 c. sugar
1/4 c. brown sugar
1/2 c. chopped walnuts
1 tbsp. butter
1 tsp. cinnamon

Combine topping ingredients. Sprinkle over batter.

Bake at 350°F for 45 to 50 minutes.