1/2 c. sugar
1/2 c. chopped nuts
1 tbsp. melted butter
1 tsp. cinnamon
1 1/2 c. brown sugar
1/2 c. butter
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 1/2 c. cut up rhubarb (or cut up apples)

Combine sugar, nuts, 1 tablespoon melted butter and cinnamon; set aside. Cream together brown sugar, 1/2 cup butter and the egg. Sift the dry ingredients together and add to the creamed mixture. Add the 1 cup of sour cream and the rhubarb. Spread in a greased and floured 9"x13" pan and sprinkle the nut topping on it. Bake at 350 degrees for 45 to 50 minutes. May be served with Cool Whip.