Chocolate Chip Rhubarb Cake

Originally published in Rochester Post-Bulletin 10 years ago. I recently found this and wanted to post it so it does not get lost.

• Ready In: 55 mins
• Serves: 12-16
• Yields: 1 cake

Ingredients

• Cake

• 1 1⁄2 cups brown sugar
• 1⁄2 cup shortening
• 1  egg
• 1  teaspoon vanilla
• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1 3⁄4 cups fresh rhubarb, cut up
• 1⁄2 cup chocolate chips

• Topping

• 1  teaspoon cinnamon
• 1⁄2 cup  chopped  nuts
• 1⁄2 cup chocolate chips
• 1⁄2 cup brown sugar

Directions

1. Cake: Cream together brown sugar and shortening; Add egg and vanilla.
2. Combine flour, baking sode and salt together. Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition. Stir in rhubarb and chocolate chips.
3. Pour into a greased 9 x 13 inch baking dish.
4. Topping: Combine topping ingredients and sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes.