TOPPING:

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

CAKE:

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, diced

Mix sugar, nuts, butter and cinnamon until crumbly, set aside. Cream brown sugar, shortening and egg. Thoroughly stir together flour, soda and salt. Add to creamed mixture alternately with sour cream, stir in rhubarb. Turn into a greased and floured 13 x 9 inch pan, sprinkle with reserved topping. Bake in 350 degree oven for 45 to 50 minutes.