3 c. chopped rhubarb
1 (3 oz.) pkg. strawberry Jello

Mix together; let set.

1 c. butter
1 1/2 c. sugar
2 eggs
1 c. sour cream

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix well.

TOPPING:

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

Spread half of cake batter in a greased 13x9-inch cake pan. Spread rhubarb mix over cake batter. Add 1/2 of topping and the rest of cake batter and the rest of topping. Bake at 350 degrees for 35 minutes.