1/2 c. sugar
1/2 c. nuts
1 tbsp. butter, melted
1 tsp. cinnamon
1/2 c. shortening
1 1/2 c. brown sugar
1 egg
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 1/2 c. rhubarb, cut into 1/2 inch pieces

Mix sugar, nuts, butter and cinnamon until crumbly: set aside. Cream together brown sugar, shortening and egg. Thoroughly stir together flour, soda and salt: add to creamed mixture alternately with sour cream. Stir in rhubarb. Turn into greased and floured 12 x 9 x 2 inch pan. Sprinkle with reserved topping. Bake in 350 degree oven 45 to 50 minutes. Cut in squares. Serve warm or cool.

Better if topped with ice cream.