Rhubarb Sour Cream Coffee Cake

 1/2 c. shortening or butter

 1-1/2 c. brown sugar, packed

 1 egg

 1 tsp. baking  soda

 1/4 tsp. salt

 2 c. flour

 2 c. diced raw rhubarb

 1 c. sour cream

 Cream shortening and sugar and egg. Alternate dry ingredients  and sour cream. Fold in rhubarb.  Put into 9x 13” pan.

 Topping

 2 tbsp. butter

 1/2 c. brown sugar

 1 tsp. cinnamon

 1/2 c. chopped pecans

 Sprinkle on top of cake and bake at 350 degrees for 1 hour. It usually takes closer to 45 to 50 minutes.