This is a recipe I have from a family cookbook, I made a few changes. You might not like rhubarb so you could use raspberries, blackberries or blueberries and it would be really good too. The buttermilk makes a big difference, whenever I make a cake from scratch I always use buttermilk.
1 1/2 cups brown sugar
1/2 cup canola oil
1 cup buttermilk
1 t baking soda
2 cups flour
1/4 t salt
1 1/2 cups chopped rhubarb or raspberries
Mix everything but the flour and fruit until smooth. Add flour and mix just until blended then fold in fruit. Bake at 325 in a greased 9x13 cake pan.
Optional-sprinkle with white sugar and cinnamon