3 c. rhubarb, chopped
1 (3 oz.) pkgs. strawberry Jello

Mix together and set aside.

1 c. butter
1 1/4 c. sugar
2 eggs
1 c. sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Cream sugar and butter until light and fluffy. Beat in eggs; stir in sour cream and other ingredients. Spread 1/2 batter into a buttered 9 x 13 inch pan. Spread rhubarb and Jello mixture over this. Combine:

1/2 c. brown sugar
2 tbsp. white sugar
1 tsp. cinnamon
1/2 c. walnuts, chopped

Sprinkle 1/2 of this mixture over rhubarb. Pour remaining batter over this and sprinkle with remaining mixture of sugar. Bake at 350 degrees for 35 minutes.