1 1/2 c. brown sugar, packed
1/2 c. shortening
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 1/2 c. rhubarb, chopped

TOPPING:

1/4 c. brown sugar
1/4 c. white sugar
1/2 c. pecans or walnuts, chopped
1 tbsp. butter
1 tsp. cinnamon

In mixing bowl, cream sugar and shortening. Combine flour, baking soda and salt, and add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in greased 9 x 13 x 2 pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 degrees for 45 to 50 minutes. Cool on wire rack. Makes about 12 servings.