1/2 c. sugar
1/2 c. chopped nuts
1 tbsp. butter, melted
1 tsp. cinnamon
1 1/2 c. brown sugar, packed
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. rhubarb, cut sm.

Mix sugar, nuts, butter and cinnamon until crumbly; set aside. Cream together brown sugar, shortening and egg. Mix together dry ingredients; add to creamed mixture alternating with sour cream. Stir in rhubarb. Pour into a greased 13 x 9 inch pan. Sprinkle with reserved topping. Bake at 350 degrees for 45 to 50 minutes. Serve warm or cool.