Rhubarb Coffee Cake

1/2 C sugar 1/2 C chopped pecans or walnuts 1/2 C plus 2 T butter 1 1/2 C rhubarb, but into 1/2" pieces 1 C sour cream 2 C flour 1 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. salt 1 1/2 C brown sugar 1 egg

Pre-heat oven to 350° F. Mix together sugar, nuts, 2 tablespoons butter and cinnamon until crumbly. Set aside. In a medium bowl, combine flour, baking soda and salt, set aside. Cream together brown sugar, 1/2 cup butter and egg thoroughly. Alternate adding dry ingredients and sour cream until all our incorporated into brown sugar/egg mixture. Stir in rhubarb. Pour into a greased 13" X 9" x 2" baking pan (you can also bake these in small individual loaf pans) and sprinkle with reserved topping. Bake for 45-50 minutes or until a cake tester come out clean and top is golden brown.