1 1/2 c. brown sugar
1/2 c. crisco
1 egg
2 c. flour
1 tsp. baking soda
1 c. sour cream
1/2 tsp. salt
1/2 c. finely chopped rhubarb

Topping:

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

Cream brown sugar, shortening and egg thoroughly. Stir flour, baking soda and salt together. Add to creamed mixture alternately with sour cream. Stir in rhubarb.

Bake in floured 9 x 13 inch pan. Sprinkle with topping

Bake in 350°F oven 45 to 50 minutes.