Instructions: Mix granulated sugar, walnuts, butter and cinnamon till crumbly; set aside.

Cream together brown sugar, shortening and egg. Sift together the flour, salt, baking soda. Add the flour mixture to the creamed mixture alternately with the sour cream. Stir in the rhubarb.

Pour batter into a greased and floured 13" x 9" baking pan.

Sprinkle with reserved topping.

Bake at 350*F for 45-50 mins.

Cut into squares. Can be served warm or cold.

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