My last post began with an apology of sorts for not posting a sweet recipe in a while and being all up in a serious relationship with some veggies and a few salad leaves. Well, I hate to disappoint anyone so today I made you blondies…with rhubarb and white chocolate!
There’s not even one ounce of guilt in me because rhubarb is still a vegetable guys, for real! This opens up a whole new idea box of savory rhubarb eats. The white chocolate not so much and then there’s that whole argument about it not being real chocolate. So basically todays post is about a vegetable disguised as a fruit and cocoa butter parading shamelessly as real chocolate. are you as confused as me yet?
Let’s just talk about these blondies that I can’t take any credit for. I was searching for a blondie recipe years ago and found this one on Smitten Kitchen. Deb calls them “Infinitely Adaptable” and they really are. I’ve used her basic recipe and thrown all sorts of extra ingredients in to the bowl with success every time. What you end up with is a soft, moist blondie that’s not too sweet and slightly crunchy on top.
Because I’m ultra-happy to see rhubarb season beginning, it seemed like the perfect blondie add-in and what’s a blondie without some kind of chocolate (I said some kind, not necessarily real) Take a batch of these to the office and become a hero for the day, people will bow to you.
More killer creative rhubarb recipes!
The Minimalist Baker- Raspberry Rhubarb Crisp
Leite’s Culinaria- Easy Rhubarb Jam
Tasty Yummies- Quinoa Rhubarb Muffins
Rhubarb and White Chocolate Blondies
Ingredients
- 8 tablespoons melted butter
- 1 cup light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1 1/4 cups diced rhubarb about 2 long sticks washed
- 1/2 cup white chocolate chips
- pinch of coarse sea salt
Instructions
- Preheat the oven to 350 degrees F. Butter an 8x8 brownie pan, bottom and sides.
- Pour the melted butter into a large bowl.
- Whisk in brown sugar until smooth.
- Add the egg and vanilla extract, whisk again until combined.
- Add the flour and mix until no lumps are visible.
- Throw in the diced rhubarb and chocolate chips and fold through gently with a wooden spoon or spatula.
- Transfer the mixture to the prepared pan and spread it out to make even.
- Sprinkle some of the sea salt over the surface.
- Bake in the oven for 30-35 minutes.
- Let cool for at least 20 minutes before slicing.
- Dust with powdered sugar or drizzle with extra white chocolate (optional)
Notes
When does the flour go in?
sorry, my bad. I’ve adjusted the recipe. Thanks!
Love blondies but have never had rhubarb before. These look like a perfect 2pm snack at work, wich i could reach through the screen.
Deb’s blondies are the best, I love your twist on them!
These look fabulous and you can’t go wrong with blondies.
I love rhubarb in desserts! It is the perfect sweetness, and this is gorgeous!
Thanks Fabi!!!
These bars are totally my kind of dessert! So delicious and your photos are gorgeous!
Thanks Lori..you’re too kind :)
Can you believe I’ve never had rhubarb before? These blondies look so delicious!
What the what! You have to try it :)
Yeeeessss, I’m so happy for rhubarb season! This is a really genius flavor combo for blondies…and your photos are so gorgeous!
Thanks Faith!!
I’ve tried Smitten’s blondies and they are delicious. I really love your rhubarb and white chocolate riff!
I’m pretty happy about rhubarb season too, I can never get enough!
I have frozen rhubarb (fresh last week) can I thaw out and use in this recipe? I know frozen fruit and veggies dont always cook or bake well. These look amazing and want to make them for a bake sale!
You could probably use it but keep the pieces on the smaller side. When you freeze fruit it retains a lot of water and can become mushy. Good luck :)
Can these bars be frozen after baking?
Hi Laurel, yes they could be frozen but they might end u a little drier