- 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
- 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.