In a mixing bowl, cream shortening and brown sugar. Beat in the egg. Combine flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Fold in the rhubarb. Pour into one greased 9x13-inch baking dish.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. May be frozen for up to 6 months.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 96 (40%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 20.2mg||6 %|
|Sodium 270mg||9 %|
|Potassium 87.6mg||2 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34.4g|
|Protein 2.8g||4 %|
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Calories per serving: 243
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