1 1/2 c. brown sugar
1 egg
1 tsp. baking soda
1 c. sour cream
1/2 c. butter, softened
2 c. flour
1/8 tsp. salt
2 c. rhubarb, cut fine

Cream together the sugar and butter until very light. Beat in the egg. Sift flour, soda and salt; add to the creamed mixture alternately with sour cream. Stir in rhubarb, turn into a greased 9 x 13 inch pan, sprinkle top with a mixture of 1/2 cup sugar, 1/2 cup chopped nuts, 2 tablespoons melted butter, 1 teaspoon cinnamon and grated rind of 1 lemon (optional).

Bake at 350 degrees for 45-50 minutes or until cake is done when tested with a toothpick in center. Cut in squares and serve plain or with whipped topping or ice cream.