Rhubarb Cake

Provided by Judy Phillips

1/2 cup shortening
1 1/2 cups of brown sugar
2 eggs
1 tsp banilla
1 tsp baking soda
1 cup sour cream
2 cups sifted flour
1/2 cup chopped nuts
1 1/2 cup of finely chopped rhubarb

Topping:

2 tbsp butter
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg

Cream together shortening and brown sugar.  Blend in eggs and vanilla.  Dissolve baking soda in sour cream and add alternatively with flour.  Finally, fold in the chopped nuts and rhubarb.  Pour into a greased and floured 9x13 inch pan

To make topping, mix butter, sugar, cinnamon and nutmeg until well blended.  Put on top of batter and bake in preheated oven at 350 degrees for 40 minutes.  Serve warm or cold.