TOPPING:

1/2 c. chopped nuts
1/2 c. sugar
1 tbsp. butter
1 heaping tbsp. flour

Melt butter; mix well with above ingredients.

CAKE:

1 1/2 c. brown sugar
1/2 c. shortening
1 egg
2 1/2 c. flour, sifted
1 tsp. baking soda
1 c. sour cream
1 1/2 to 2 c. rhubarb, cut small

Cream sugar and shortening; add egg. Blend well. Combine soda and sour cream; add vanilla.

Flour fruit with part of the flour. Add remaining flour. Fold in fruit. Grease and flour jelly roll pan. Sprinkle topping over cake. Bake at 350 degrees for 45 minutes. (Other fruit like plums, prunes, apples may be used.)