You've probably had rhubarb in a pie, you may have even had rhubarb in a sauce, but have you ever even thought to put it in a brownie?
I did, and the results were better than I would have ever imagined.
With every bite, little pockets of tart rhubarb mingle perfectly with the decadently rich, chocolate brownie. Plus, the tiny pieces of stalk break down and become super moist once baked, making the brownie even more ooey gooey than normal.
You can stop after you make the brownie, if you really want to, but I know you are going to want to top it with a layer of tangy no-bake cheesecake and some sweet and sour strawberry-rhubarb sauce. The end result is a decadently rich, slightly tangy, somewhat tart, and happily sweet dessert.
This dessert looks like it takes hours of prep time, but it's really fairly simple to make if you start by using a Betty Crocker Brownie Mix. Simply toss in some rhubarb pieces to the prepared brownie mix, pour it into a round springform pan, and pop it in the oven.
Then, whip up some creamy no-bake cheesecake filling. It takes mere minutes to make this, so you can wait until the brownie has cooled to whip it up.
Then spread it over the brownie and pop it in the refrigerator for a few hours. To give the top of the cheesecake something for the sauce to hold onto, you can create some small spikes or mounds all over the top using the back of a spoon.
You have to wait for several hours for the cheesecake filling to chill, so go ahead and make your sauce. As you cook the sauce, the strawberries and rhubarb will break down.
If you would like some texture to your sauce, you can add some slices of fresh strawberries once the sauce is done cooking.
When the cake has chilled, remove it from the springform pan and set it on a serving platter. You can pour the sauce over the top of the entire cake, if you want, or... you can cut and serve the slices, then pour the sauce over top. Serving it this way is a bit less messy but equally as tasty.