Recipes and Cooking Rhubarb-Strawberry Brownie Skillet Be the first to rate & review! Top a skilletful of brownie batter with both rhubarb and strawberries before baking to get a rich, gooey treat that's like brownie and pie in one. Someone grab the ice cream. By Regina Ragone, MS, RD, CDN Regina Ragone, MS, RD, CDN Website Regina Ragone is a registered dietitian nutritionist with extensive experience developing recipes and working as a communications specialist and spokeswoman for top food brands. After more than two decades leading test kitchens at some of the most important names in magazines, including Weight Watchers, Prevention, and Family Circle, she established her own culinary nutrition practice in 2018. These days she spends most of her time doing virtual and in-person cooking classes she also writes for FoodNetwork.com. She's passionate about creating better-for-you recipes for savvy cooks as well as beginners in the kitchen. She develops programs and recipes for a wide range of culinary clients and helps share their messages about good food and good health. Good nutrition is the foundation of her work. She's proud to say that she was a culinary nutritionist before the term was even coined! Learn about BHG's Editorial Process Published on March 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 15 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon butter, plus more for skillet 8 - 10 ounce fresh rhubarb, trimmed and cut into 4-inch pieces 1 cup plus 1 tablespoon sugar ½ cup butter 3 ounce unsweetened chocolate, coarsely chopped 2 eggs 1 teaspoon vanilla ⅔ cup all-purpose flour ¼ teaspoon baking soda 1 cup sliced strawberries Directions Preheat oven to 350°F. In a 10-inch cast iron skillet heat 2 tablespoons butter over medium. Add rhubarb. Cook 5 minutes, gently stirring occasionally. Remove from skillet; sprinkle with 1 tablespoon sugar. Let skillet cool then wipe out. Coat skillet with additional butter; set aside. In a medium saucepan combine 1/2 cup butter and the unsweetened chocolate; cook and stir over low until melted and smooth. Remove from heat. Stir in 1 cup sugar. Add eggs, one at a time, beating after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Spread in prepared skillet. Arrange rhubarb and strawberries over batter. Bake 50 to 55 minutes or until edges are firm and center appears set. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 368 Calories 21g Fat 41g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 368 % Daily Value * Total Fat 21g 27% Saturated Fat 13g 65% Cholesterol 85mg 28% Sodium 176mg 8% Total Carbohydrate 41g 15% Total Sugars 28g Protein 5g Vitamin C 12.5mg 63% Calcium 51mg 4% Iron 2.7mg 15% Potassium 231mg 5% Fatty acids, total trans 1g Folate, total 34.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.