1 1/2 c. brown sugar, packed
1/2 c. butter
1 egg
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. sour cream
1 1/2 c. rhubarb, 1/4 inch pieces

CRUMB TOPPING:

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

Cream brown sugar and butter. Add egg and beat again. Mix flour, baking soda, salt alternately with sour cream. Mix in rhubarb. Turn into greased, floured 9x15 inch pan and sprinkle with crumb topping. Bake at 350 degrees about 45-50 minutes.