Rhubarb, White Chocolate, and Almond Blondies
Rhubarb adds the perfect tartness to these decadent blondies that are also filled with white chocolate and slivered almonds.
Yield: 9 servings
  • 1 cup sliced rhubarb
  • 2 tsp sugar
  • ½ cup + 2 tbsp unsalted butter, melted and cooled
  • ½ cup packed light brown sugar
  • ½ cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 1½ tsp vanilla
  • 1¼ cups flour
  • 1 tsp kosher salt
  • ½ cup slivered almonds
  • ½ cup chopped white chocolate
For the sugar topping
  • 1.5 tbsp white sugar
  • 1.5 tbsp demerara or turbinado sugar
  1. Heat oven to 350F. Grease an 8x8-inch baking pan and line with parchment paper. Set aside.
  2. In a small bowl toss the rhubarb with the sugar. Set aside.
  3. In a large bowl, whisk together the melted butter with the light and dark brown sugars until smooth. Scrape down the sides of the bowl, then add in the eggs and the vanilla and mix until smooth.
  4. Add in the flour and salt. Fold into the batter until just incorporated, then mix in the rhubarb-sugar mixture, almonds, and white chocolate until just combined.
  5. Pour the blondie batter into the prepared baking pan, using an offset spatula to smooth it into an even layer.
  6. Mix together the white and demerara sugars to form the sugar topping, then sprinkle over the top of the blondie batter. Bake for 25-30 minutes, or until just set.
  7. Cool completely on a wire rack, then remove the blondies from the pan and cut into 9 squares. Serve.
Recipe from Sister Pie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/06/rhubarb-white-chocolate-and-almond-blondies.html