1st place winner Kathi Charles

Schnecksville,

Ingredients

1 cup white sugar

1/2 cup vegetable oil

2 large eggs

1 tsp. vanilla

1/2 cup flour

1/3 cup cocoa powder

1/2 tsp. baking powder

1/2 tsp. salt

1 cup rhubarb, diced

1/2 cup chocolate chips

Directions

1. Preheat oven to 375 degrees. Line an 8-inch x 8-inch baking pan with parchment paper and lightly spray the paper with coconut spray (or another nonstick spray of your choice). In a bowl whisk together the sugar, oil, eggs, and vanilla. In another bowl whisk together the flour, cocoa powder, baking powder and salt. Stir the wet ingredients into the dry ingredients and mix just until blended. Add the rhubarb and chocolate chips and mix until they are combined. The batter will be thick. Pour and spread the batter into the prepared dish. Bake for 25-30 minutes, or just until a toothpick inserted into the middle comes out clean. Remove brownies from the oven and let them cool for 10 minutes. Cut into 16 squares and enjoy!