1/2 c. sugar
1/2 c. chopped walnuts
2 tbsp. melted butter
1 tsp. cinnamon
1/4 tsp. ginger
Grated rind of 1 lemon
1 1/2 c. brown sugar
1/2 c. butter
1 egg
2 c. flour
1 tsp. baking soda
1/8 tsp. salt
1 c. sour cream
1 1/2 c. rhubarb cut into 1/2" pieces

Preheat oven to 350 degrees. In small bowl mix together sugar, nuts, butter, cinnamon, ginger and lemon rind. Set aside.

Cream together the brown sugar and butter until very light. Beat in egg. In another bowl, stir together the flour, baking soda, salt and add to creamed mixture alternately with sour cream. Stir in rhubarb. Turn into greased and floured 9 x 13 inch pan. Sprinkle nut mixture over top. Bake for 40-50 minutes until cake tests done in center. Serve warm with whipped cream or ice cream.