Mix together sugar, nuts, butter & cinnamon until crumbly; set aside.
Cream brown sugar, shortening & egg. Then stir together the flour, baking soda & salt. Add the creamed mixture with sour cream. Stir in rhubarb. Pour into greased & floured 13x9x2” pan. Sprinkle with sugar topping.
Bake at 350˚ for 45-50 minutes. Cut into squares; serve warm or cool.
*This recipe came from, Char Martin (Melissa’s mom).