My dear hubby is a rhubarb addict. And I get bored with the same old thing all the time. So, poor guy has to try new things as often as I make the "old" things. Today was one of those days where I didn't want to make another crunch, so we made cake instead. Riley and I made Chocolate Chip Rhubarb Cake from The Joy of Rhubarb cookbook that Tim got me at Christmas. It's beautiful going into the oven and the batter tastes good, so when it gets out I'll update you on the taste. Enjoy!
Chocolate Chip Rhubarb Cake
1 1/2 c packed brown sugar
1/2 c shortening
1 tsp pure vanilla extract
2 c a/p flour
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
1 3/4 c fresh rhubarb, chopped (I used 2 cups)
1/2 c semi-sweet chocolate chips
1/2 cup packed brown sugar
1/2 cup chopped walnuts (I used pecans because that's what I had)
1/2 cup semi-sweet chocolate chips
1 tsp cinnamon
Preheat oven to 350.
Cake: Beat brown sugar and shortening in a mixing bowl until creamy. Beat in egg and vanilla. In another bowl, mix flour, soda, and salt; beat into creamed mixture alternately with buttermilk. Stir in rhubarb and chocolate chips. Pour into greased 9x13 pan.
Topping: Mix all topping ingredients in a bowl and sprinkle over batter. Bake 45 minutes. Serve warm or cold. Refrigerate leftovers.