1 1/2 c. brown sugar
2/3 c. oil
1 c. sour cream
1 egg
1 tsp. vanilla
1 tsp. baking soda
2 1/2 c. flour
1 1/2 c. diced rhubarb
1/2 c. nuts

TOPPING:

1/2 c. sugar
1 tbsp. butter

Sift dry ingredients. Combine wet ingredients with dry ingredients. Add rhubarb and nuts (mix will be thick). Pour into 2 greased pans. Sprinkle topping over batter. Bake at 325 degrees for 60 minutes.