Two slices of brownies on a blue and white plate.
Sweets

Rich Rhubarb Brownies

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This Rhubarb Brownies recipe is a unique and delicious way to use up your fresh rhubarb. The tart and tangy fruit is perfect for all sorts of sweet treats, and believe it or not, brownies are no exception. The combination of rich, fudgy chocolate and bright, tart rhubarb is truly unexpected and incredibly satisfying. So ditch the ordinary brownie recipe and get ready to bake a batch of these flavorful ones!

Jump to Recipe

Get your fill of rhubarb, try our old-fashioned rhubarb pie next!

Cooked brownies in a pan.

Indulge your taste buds with these Rhubarb Brownies! Picture rich, fudgy chocolate complemented by bursts of sharp, tangy flavor. That’s exactly what you get with this recipe. We use fresh rhubarb, a spring and summertime favorite, to add a delightful surprise in every bite. The end result? Gooey, decadent brownies with sweet-tart pops that you are sure to love. It’s the perfect way to put rhubarb to good use and change up your regular brownies into something unique.

These brownies offer not only surprising flavors but also a new texture. The fudgy base gives way to bursts of juicy rhubarb, creating a delightful contrast. Additionally, by folding in chocolate chips, you get little melty pockets of chocolate throughout the brownie, adding an extra layer of indulgence. I can guarantee this flavor combination will leave you wanting more!

Why You’ll Love This Recipe

  1. Unexpected Flavor Twist: Imagine that classic fudgy chocolate you love, but with a surprise burst of tangy rhubarb in every bite. It’s the perfect treat for anyone who likes to try something new!
  2. Double the Chocolate: For good measure, we fold in chocolate chips for those melty pockets of pure chocolate goodness.
  3. Textural Delight: The rich, fudgy base gives way to pops of juicy rhubarb, creating a delightful contrast. And the melty chocolate chips help create an irresistible combination that’s satisfying and fun to eat.

Ingredients Needed

  • Flour
  • Cocoa powder
  • Baking powder
  • Salt
  • Sugar
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • Rhubarb
  • Semi-sweet chocolate chips

How to Make Rich Rhubarb Brownies

Creating these Rhubarb Brownies is really simple. You’ll prepare a regular brownie base, but this time you’ll fold in rhubarb and chocolate chips. For the full printable recipe, check out the recipe card at the end of this post.

  1. Preheat oven to 375.  Grease an 8 x 8 baking pan with butter or cooking spray.
  2. In a small bowl, whisk together flour, cocoa, baking powder and salt.  Set aside.
  3. In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla.  Stir in the flour until just incorporated.  Fold in the rhubarb and chocolate chips
  4. Pour the batter into the prepared pan and bake for 22 minutes or until just set.
  5. Cool slightly before cutting into 12 squares.
Cooked brownies in a pan.

Helpful Tips

  • Semi-sweet chocolate chips are a classic choice, but feel free to experiment! Dark chocolate chips will enhance the tartness of the rhubarb, while milk chocolate chips will add a touch of sweetness.
  • Since rhubarb adds moisture, these brownies might bake a little differently than classic brownies. Don’t just rely on the time listed in the recipe. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
  • Rhubarb brownies are best enjoyed at room temperature. The filling needs time to set, and the brownies will be easier to cut and have a richer flavor. Resist the urge to dig in right away!

Storage Information

  • Room Temperature: These brownies will stay fresh for up to 3-4 days at room temperature, stored in an airtight container. This is a great option if you plan to enjoy them within a few days of baking.
  • Refrigerator: For longer storage, you can keep your rhubarb brownies in the refrigerator in an airtight container for up to 1 week. The cold temperature will help them stay fresh and fudgy.
  • Freezer: If you want to enjoy your rhubarb brownies even later, they freeze well! Wrap each brownie tightly in plastic wrap and then place them in a freezer-safe container or bag. They’ll keep for up to 3 months in the freezer. Thaw them overnight in the refrigerator before serving.
A brownie on a blue and white plate.

Variations

  • Fold in chopped berries like strawberries, raspberries, or blueberries with the rhubarb for a burst of extra flavor and color.
  • Add some chopped nuts, like pecans, walnuts, or almonds, for added texture.
  • A sprinkle of flaky sea salt over the top of the batter before baking helps the flavors stand out more.

Frequently Asked Questions

Can I substitute frozen rhubarb?

Yes! Frozen rhubarb works great in this recipe. Thaw the rhubarb and drain off any excess liquid before using.

Can I make these brownies without chocolate chips?

Absolutely! The recipe will still be delicious without them, but they do add a nice textural contrast and extra chocolate flavor.

Why did my brownies turn out dry?

There are a couple of reasons this could have happened. First, make sure you didn’t overcook the brownies. Rely on the toothpick test for doneness, not just the baking time. Second, the rhubarb might have been very dry to begin with. You could try adding a tablespoon of milk or melted butter to the batter next time for extra moisture.

Can I make these brownies gluten-free?

Yes! You can substitute your favorite gluten-free flour blend for the all-purpose flour in this recipe. Just be sure to use a blend that is created for baking.

More Sweet Treats to Try

  1. Cinnamon Roll Biscuits
  2. Rich Fudge Cake with Cream Cheese Frosting
  3. Rocky Road Fudge
  4. Cinnamon Swirl Coffee Cake
  5. Crispy Rice Chocolate Log

Rich Rhubarb Brownies

Recipe by Pennie Saadallah
Servings

12

servings
Prep time

15

minutes
Cooking time

22

minutes
Calories

225

kcal
Total time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2/3 cup 2/3 flour, sifted

  • 1/3 cup 1/3 cocoa powder

  • 1/2 teaspoon 1/2 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1 cup 1 sugar

  • 1/2 cup 1/2 vegetable oil

  • 2 large 2 eggs

  • 1 teaspoon 1 vanilla extract

  • 1 cup 1 rhubarb, chopped into small pieces

  • 1/2 cup 1/2 semisweet chocolate chips

Directions

  • Preheat oven to 375. Grease an 8 x 8 baking pan with butter or cooking spray.
  • In a small bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
  • In a large mixing bowl, beat together the sugar, oil, eggs, and vanilla. Stir in the flour until just incorporated. Fold in the rhubarb and chocolate chips
  • Pour the batter into the prepared pan and bake for 22 minutes or until just set.
  • Cool slightly before cutting into 12 squares.

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