Rhubarb – Strawberry Brownie Skillet

By Jahel

Ingredients

• 2 T butter, Plus more for skillet
• 8 to 10 ounces fresh rhubarb, trimmed and cut into 4 inch pieces
• 1 cup +1 tablespoon sugar
• 1/2 cup butter
• 3 ounces unsweetened chocolate coarsely chopped
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup flour
• 1/4 teaspoon baking soda
• 1 cup sliced strawberries

Details

Servings 6
Preparation time 15mins
Cooking time 70mins
Adapted from

Preparation

Step 1

Preheat oven to 350°. In a 10 inch cast-iron skillet heat 2 tablespoons butter over medium. Add rhubarb. Cook five minutes, gently stirring occasionally. Remove from skillet, sprinkle with 1 tablespoon sugar. Let cool then wipe out. Coat skillet with additional butter; set aside.

In a medium sauce pan combine 1/2 cup water 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 until just 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.