*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.