Ingredients
1-1/2 cups packed brown sugar1/2 cup shortening1 large egg2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 cup sour cream1-1/2 cups chopped rhubarbTOPPING:1/4 cup sugar1/4 cup packed brown sugar1/2 cup chopped pecans or walnuts1 tablespoon butter1 teaspoon ground cinnamon
Preparation
In a bowl, cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13x9-in. baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350° for 45-50 minutes. Cool on wire racks.
