Butterscotch Rhubarb Cake

My family requests this cake every spring as soon as they see the rhubarb peeking through the ground. I hope you enjoy it as much as we do.

• Ready In: 55 mins
• Serves: 12-15

Ingredients

• CAKE

• 2  cups brown sugar (packed)
• 1⁄2 cup butter
• 2  eggs
• 1  cup buttermilk
• 1  teaspoon baking soda
• 2  cups flour
• 2  cups  of raw chopped rhubarb

• TOPPING

• 1⁄2 cup brown sugar (packed)
• 1  teaspoon cinnamon
• 0.5 (11 ounce) package  butterscotch chips

Directions

1. Cream sugar and butter. Add eggs, buttermilk, soda, flour and rhubarb, mix as you add each ingredient.
2. Pour into a sprayed 9X13 pan.
3. Combine all ingredients for topping and sprinkle over cake batter.
4. Bake 40-45 minutes at 350 degrees.
5. Serve with a dollop of cool whip!