Ingredients
1 ½ cups packed brown sugar
½ cup solid vegetable shortening
1 egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or sour cream)
1 ¾ cups chopped rhubarb
½ cup mini chocolate chips
Topping:
Prepare topping and set aside.
1 teaspoon ground cinnamon
½ cup chopped walnuts
½ cup mini chocolate chips
½ cup packed brown sugar
Method
- In the bowl, thoroughly combine all ingredients.
- In the bowl, cream brown sugar and shortening. Beat in egg and vanilla. In separate bowl, combine flour, baking soda and salt. Alternately add flour mixture with buttermilk mixture to shortening mixture, beating after each addition. Stir in rhubarb and mini chocolate chips.
- Pour batter into foil-lined 4-quart Dutch oven. Sprinkle topping mixture over cake batter. Set oven over 9 coals and place 15 on the lid. Check cake after about 30 minutes, adjusting coals as needed. Cake is done when knife inserted into center comes out clean.
- Lift foil out of Dutch oven and set cake aside to cool.
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