Rhubarb Coffee Cake

In a mixing bowl, cream sugar with shortening. Add egg. Combine flour, baking soda, and salt; add alternatively with the sour cream to the creamed mixture. Fold in rhubarb. Spread in a greased 13 x 9 x 2 baking pan. Combine all topping ingredients; sprinkle over batter. Bake at 350 degrees for 45-50 minutes. Cool on wire rack.

Credit for this recipe goes to Kim Walters and her mother Shirley.  This recipe and others can be found in their cook book of family recipes on sale in the Walters Dinner Theatre gift shop.