*Preheat oven to 350
*Cooking Time 50-60mins
*Pan size 9x13 inch
Ingredients:
1 1/2 cups cane sugar
3/4 cup grape seed oil
2 eggs
3 cups Daybreak Mill Organic Pastry Flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 cups buttermilk or soured milk
1/2 tsp vanilla
2 cups of dark chocolate chip (extra to sprinkle on top)
Topping:
1 cup cane sugar
2 tsp cinnamon
1/4 cup butter, softened
Cream oil, sugar and eggs. Combine dry ingredients and add alternately with the sour milk and vanilla. When smooth, add the chopped rhubarb. Spread into a greased 9x13 inch pan. Combine topping and crumble on top of batter. Bake 50-60 minutes or until the top springs back when touched.