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

TOPPING:

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

In mixing bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt. Add alternately with sour cream to the creamed mixture Fold in rhubarb. Spread in greased 9"x13" pan. Combine topping mix, sprinkle over batter. Bake at 350 degrees for 45 to 50 minutes. Cool.