1/2 c. firmly packed brown sugar
1/2 c. shortening
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. commercial sour cream
1 1/2 c. rhubarb in 1/2 inch pieces

Cream together brown sugar, shortening and egg until light and fluffy. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream; mix well after each addition.

Stir in rhubarb. Spoon into well-greased 13 x 9 x 2 inch baking pan. Sprinkle batter with topping.

Bake at 350°F for 45 to 50 minutes or until cake tests done. Serve warm or cool.

Serves 12-15.

Topping:

1/2 c. sugar
1/2 c. chopped pecans
1 tbsp. melted butter
1 tsp. cinnamon

Mix with fork until crumbly.