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Preheat the oven to 180°C fan and line a 9 inch square cake tin with parchment paper.
Stew the rhubarb and sugar with 2 tbsp water until soft. Leave to cool.
In a bowl, melt the butter and chocolate until combined. In another large bowl, whisk the eggs, sugar and vanilla until light. Pour in the chocolate mixture and gently whisk until combined. Sift over the flour, salt and fold until combined. Add the chocolate chunks and rhubarb.
Pour the brownie batter into the lined tin and spread evenly. Dollop the stewed rhubarb and custard onto top and bake for 32 minutes.
Once baked and cooled, place into the fridge to set completely. Slice, serve and enjoy.