Rhubarb Coffeecake

1 1 /2 C brown sugar

1 /2 C shortening

1 egg

2 C all-purpose flour

1 tsp baking soda

1 /2 tsp salt

1 C sour cream

1 1 /2 C chopped rhubarb

Topping
1 /4 cup white sugar
1 /2 cup brown sugar
1 /2 cup chopped pecans
1 tablespoon butter

In a large mixing bowl, cream shortening, sugar, and egg. In another bowl, combine flour, soda, and salt. Add alternately with sour cream to the creamed mixture. Fold in rhubarb. Spread into a greased 9x13-inch baking pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 for 45 to 50 minutes.