It’s rhubarb season in Vermont and it is coming in strong. If you’ve never had rhubarb, or don’t know what to do with it, this recipe is a good place to start. The sourness of the rhubarb is completely masked by the sweetness of the brownie and you are left with just the delicious fruitiness mixed with the chocolate – a winning combo. Rhubarb isn’t just for pie and doesn’t always need to be with strawberries!!

Fudgy Rhubarb Brownies Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins Fudgy Rhubarb Brownies (makes 16) Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Serves: 16 Ingredients ¾ cup all purpose flour

⅓ cup cocoa powder

2 tablespoons ground flax seed

½ teaspoon baking powder

½ teaspoon salt

⅓ cup sugar

¼ cup maple syrup

½ cup vegetable oil

⅓ cup non-dairy milk

1 teaspoon vanilla

1 cup rhubarb, cut in small pieces

⅓ cup vegan chocolate chips Instructions Preheat the oven to 375F. Line an 8x8 square pan with parchment paper or foil or spray pan lightly with oil. In a large bowl, mix the flour, cocoa powder, flax seed, baking powder, and salt. In a separate bowl, mix the sugar, maple syrup, oil, non-dairy milk, and vanilla. Add the wet ingredients to the dry and mix until all combined. Stir in the rhubarb and chocolate chips. Batter will be thick. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean. It is always better to underbake brownies than to overbake them; they Let cool completely in pan, then cut into squares to serve. Wordpress Recipe Plugin by EasyRecipe 3.5.3208