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
- 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
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)
Recipe slightly adapted from Smitten Kitchen