Rhubarb Blondies
This is the perfect pairing of a sweet, rich, brown butter blondie and the tartness of fresh cranberries or rhubarb. You can also make these wonderful blondies with fresh or frozen sour cherries, tahini and halva, or chocolate chunks for a more traditional take.
Servings: 16 bars
Ingredients
Blondies
- 1 1/2 cups / 180g all- purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 6 Tbsp / 85g brown butter melted
- 1 1/4 cups / 250g lightly packed brown sugar
- 1 egg at room temperature
- 1 tsp pure vanilla extract
- 3/4 cup / 100g thinly sliced rhubarb or swap for the same amount of fresh cranberries chopped in half
Oat Topping
- 3 Tbsp butter melted
- 1/4 cup / 30g all-purpose flour
- 1/4 cup / 25g rolled oats
- 1/4 cup / 50g lightly packed brown sugar
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 350°F / 175°C. Grease and line an 8-inch / 20cm square cake pan* with parchment paper that comes up the sides to create a sling.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together brown butter, brown sugar, egg, and vanilla until just combined.
- Using a wooden spoon or stiff rubber spatula, stir in the flour mixture. The batter will be very thick.
- Spread the batter into the prepared pan and press evenly with your fingers. Lay the rhubarb out evenly over the batter.
- Make the oat topping: In a small bowl, combine the butter, flour, oats, brown sugar, baking soda, and salt until it comes together in a crumbly topping. Distribute the oat mixture evenly over the rhubarb.
- Bake for 20 to 25 minutes, until the rhubarb is tender and the edges and top crusts are golden brown.
- Allow to cool completely before removing from the pan and cutting.
Notes
*to double the batch bake in a 9x13-inch rectangular baking pan. You may need an additional 10 minutes baking time.