Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: beat shortening, brown sugar, egg and vanilla. add sour cream. beat well. add dry ingredients, mix well. add floured rhubarb and pecans, stir to blend. spread batter into a greased and floured 9" x 13" pan. blend topping ingredients until crumbly and sprinkle on top of cake. bake at 350º for 40 to 60 minutes, until it passes the toothpick test, beginning to test after 40 minutes. cool and enjoy!

Target recipe: preheat oven to 325°f and spray an 8-inch square pan with cooking spray. mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended. reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture. mix in the baking powder, then add the milk and egg and mix well. sprinkle the reserved crumbs evenly over the top of the batter. bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean. serve warm, even better with whipped cream, cool whip or ice-cream.