Rhubarb Coffee Cake

1 1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups rhubarb, diced

Topping:
1/4 cup sugar
1/2 cup brown sugar
1/2 cup pecans
1 tablespoon butter
1 teaspoon cinnamon

In a large bowl, cream sugar and shortening. Add egg. Add dry ingredients alternately with sour cream. Fold in rhubarb. Spread in greased 9x13-inch pan.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 45–50 minutes.