Ingredients
1/2 cup shortening
1 1/2 cups packed brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon butter or margarine, melted
1 teaspoon ground cinnamon
Directions
In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in rhubarb. Pour into two greased 8-in. square baking dishes.
Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.
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