1 1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) sour cream
1 1/2 cup chopped rhubarb

Topping:

1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans
1 tbsp. butter
1 tsp. cinnamon

In a mixing bowl, cream sugar and shortening. Add egg. Combine flour, soda, and salt; add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 9x13-inch pan. Combine all topping ingredients and sprinkle over batter.

Bake at 350°F for 45-50 minutes.