Thank you Kristin and John Anderson-Bricker!

From The Joy of Rhubarb by Theresa Milang

Preheat oven to 325 degrees. Grease and flour a 13 x 9 inch baking pan.

½ cup butter

½ cup vegetable oil

1 ¾ cups granulated sugar

2 eggs

2 tsp vanilla extract

½ cup buttermilk

Cream butter, oil and sugar in mixing bowl.  Add eggs, vanilla and buttermilk; mix well.

In another bowl combine:

2 ½ cups all-purpose flour

4 Tbl unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

½ tsp ground cinnamon

½ tsp salt

Stir into creamed mixture.  Stir in the following:

2 cups fresh rhubarb, diced

½ cup mini chocolate chips (I used 1 cup special dark chocolate regular sized chips)

1 cup chopped nuts (I used pecans)

Spread batter into prepared pan.  Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.  Cool on rack.  Frost with your favorite chocolate frosting (I do not frost it.)