Rhubarb Blondies

 

I am always looking for more ways to use rhubarb, since I have the obligatory big patch of it in my very Midwestern backyard. It’s the first thing that’s ready to eat in the spring, but it continues to grow all summer long, and I’m always a little nervous that I’m not going use it as well as I could. When I saw a “Rhubarb Blondies” recipe in Sister Pie by Lisa Ludwinski, I knew I had to try it.

I took a few liberties with the original recipe and ended up with a pan of soft, buttery and rich bars, somewhat cake-like rather than dense and chewy like a more traditional blondie. They can still be easily be cut into squares and eaten out of hand, however, and still have the buttery richness of a blondie, so I’m sticking with that title.

The pockets of sourness from the rhubarb balance out the hefty dose of brown sugar, and plenty of white chocolate chips bring in more sweet vanilla flavor. While I do love this combination, I’m thinking the soft crumb of these bars could also accommodate other juicy mix-ins, such as berries or stone fruits. Nuts (the Sister Pie recipe includes almonds) would also be good additions, and I think the blondie base here could hold a lot of other good things, with or without fruit, such as dark or milk chocolate, instant coffee powder, or whole grain flours.

If you think it’s too weird to put rhubarb in a blondie (I wondered about it at first), or if you can’t think of something this soft and moist as a blondie, then think of this delicious pan of sweet treats as something else. Think of them as “Rhubarb Bars,” or some such thing if you must. Just make them and call them what you want and be deliciously happy!

Rhubarb and White Chocolate Blondies

Adapted from a recipe in Sister Pie by Lisa Ludwinski

If wrapped tightly, these bars will be good for a few days at room temperature. The rhubarb may release more juice as they stand, however, making for even moister bars.

1 ¼ sticks (½ cup plus 2 tablespoons) unsalted butter

1 cup chopped rhubarb stems

1 tablespoon granulated sugar

½ cup dark brown sugar

½ cup light brown sugar

2 large eggs

1 ½ teaspoons vanilla extract

1 ¼ cup all-purpose flour

½ teaspoon baking powder

¾ teaspoon fine salt

1 cup white chocolate chips, or finely chopped white chocolate

Coarse sugar to sprinkle on the top of the batter, if desired

1. Preheat oven to 350 F. Line an 8-inch baking dish or pan with parchment paper. Leave some excess parchment overhanging, so that the bars can be easily lifted out of the pan. Set aside.

2. Melt the butter in a small saucepan over medium heat. Set aside to cool.

3. In a small bowl, toss the rhubarb with the 1 tablespoon granulated sugar. Set aside.

4. In the bowl of a stand mixer (or another large bowl if mixing by hand) combine the melted butter, dark brown sugar, and light brown sugar. Beat together on medium speed for a few minutes, or until very smooth. Slowly beat in the eggs and vanilla until smooth. Scrape down the sides of the bowl once or twice to ensure that everything is incorporated.

5. In a medium-size bowl, whisk together the flour, baking powder, and salt. Slowly beat the flour mixture into the sugar mixture until the flour is just moistened. Stir in the rhubarb mixture and the white chocolate.

6. Spread the batter evenly into the prepared baking pan. Sprinkle the top with coarse sugar if desired.

7.  Bake at 350 F for 30-35 minutes, or until a wooden pick inserted in the center comes out with moist crumbs and no wet batter. Cool completely. Lift everything out of the pan using the parchment overhang and cut into squares.

Makes 9-12 servings.

Other recipes like this one: Rhubarb Custard Bars, Rhubarb Pudding Cake, Walnut and White Chocolate Blondies, Apple Cinnamon Blondies, Peanut Butter Butterfinger Blondies

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