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Rhubarb and White Chocolate Blondies

yield: 1 (8-inch) square pan
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Ingredients

For the Roasted Rhubarb Topping:

  • 1 pound rhubarb trimmed and chopped into 1-inch pieces
  • 2 tablespoons granulated sugar
  • zest of 1 lime

For the White Chocolate Blondies:

  • 1/2 cup 1 stick unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups white chocolate chips divided into 1 cup and 1/2 cup portions

Instructions

For the Roasted Rhubarb Topping:

  • Preheat the oven to 400 (F).
  • In a baking pan, toss together 1 pound chopped rhubarb, 2 tablespoons granulated sugar, and the zest of 1 lime. Set aside for about 10 minutes until a little syrup starts to come out from the rhubarb.
  • Once the rhubarb is a little syrupy, cover the baking pan with aluminum foil and roast in the preheated oven for 10 minutes until the sugar is melted. If the sugar isn’t melted, continue roasting for another 2 minutes or so, before removing the foil completely and roasting for another 2 minutes uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature in its pan on a wire rack.

For the White Chocolate Blondies:

  • Preheat the oven to 375 (F). Prepare an 8-inch square baking pan by lining with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper liberally with cooking spray.
  • In a medium, heavy bottomed pan over medium-low heat, melt 1/2 cup unsalted butter until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly on a wire rack.
  • After around 5 minutes, whisk together the butter, 1/2 cup packed dark brown sugar and 1/3 cup granulated sugar until smooth. Whisk in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.
  • Sprinkle 1 cup all-purpose flour, 2 teaspoons ground cinnamon, and 1 teaspoon kosher salt over the liquid mixture (from the 3rd step). Use a rubber spatula to fold in the dry ingredients until just combined — at this point, it’s okay to undermix and have one flour streak or two. Fold in 1 cup white chocolate chips.
  • Transfer the blondie batter to the prepared baking pan, using an offset spatula to create a smooth top. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.
  • Transfer to the preheated oven and bake for 40 to 45 minutes, or until the edges are golden brown. If the rhubarb and white chocolate looks like it’s browning too fast, create an aluminum foil tent over the pan. DO NOT OVERCOOK, or you’ll get tough, chewy blondies and I’ll cry. It’s okay for the center of the blondies to look a little bit wet as long as the edges are set and golden brown. Once the blondies are finished, transfer to a wire rack and cool completely.