1 1/2 c. packed brown sugar
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. chopped rhubarb

Cream together brown sugar and shortening. Add egg and beat again. Combine flour and salt. Add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread in 9 x 12 x 2 inch pan.

TOPPING:

1/4 c. sugar
1/4 c. brown sugar
1/2 c. chopped nuts
1 tbsp. butter
1 tsp. cinnamon

Combine and spread over batter. Bake at 350 degrees for 45 to 50 minutes.