Rhubarb Crunch Cake

This is my husband's all time favorite rhubarb dessert!

3-4 cups rhubarb pieces
1 small package (3 oz.) red jello (we like strawberry)
1 cup margarine
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix rhubarb and jello together and set aside. Mix margarine and sugar in separate bowl. Add eggs to sugar mixture and beat well. Stir in sour cream, and remaining dry ingredients. Fold rhubarb mixture into batter. Put into 9x13" pan. Mix together and sprinkle on top of the cake:

1/3 cup brown sugar
2 tbsp. white sugar
1-2 tsp. cinnamon depending on taste (our family loves cinnamon)
1/2 cup chopped walnuts or pecans (optional - this tastes just fine without nuts)

Bake at 350 degrees for 40 minutes or until done.