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 rhubarb (1/2-inch chunks)TOPPING:1/2 cup sugar1/2 cup chopped walnuts1 teaspoon ground cinnamon1 tablespoon butter, softened
Preparation
In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares
