1 1/2 c. brown sugar, packed
1/2 c. butter or shortening
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 1/2 c. rhubarb, cut into 1/2 inch pieces

TOPPING:

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

BATTER: Cream sugar, butter (or shortening) and egg until fluffy. Combine flour, soda and salt and add to the creamed mixture, alternately with sour cream, beating until batter is creamy and smooth. Stir in rhubarb. Spread evenly into greased 9 x 13 x 2 inch pan.

TOPPING: Combine all ingredients until crumbly and set aside. Sprinkle topping over batter and bake at 350 degrees for 45 minutes or until done.