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.




  • 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.

    Ads will not print with your recipe

Nutrition Facts

368 calories, 21 g fat (13 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 85 mg cholesterol, 176 mg sodium, 41 g carbohydrates, 3 g fiber, 28 g sugar, 5 g protein.