Rhubarb and White Chocolate Blondies Recipe
Prep Time:
1 hour, 25 minutes
Cook Time:
55 minutes
Servings:
16 Blondies
Ingredients
  • 1 vanilla bean
  • 2 large stalks fresh rhubarb
  • 1 ⅓ cups light brown sugar, divided
  • 2 tablespoons water
  • ½ cup unsalted butter, cut into 8 tablespoon-sized pieces
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ teaspoon sea salt
  • ½ cup chopped white chocolate
Directions
  1. Split the vanilla bean lengthwise to expose the seeds.
  2. Cut the rhubarb into ½-inch slices (you should have about 2 cups).
  3. Add the vanilla bean, rhubarb, ⅓ cup brown sugar, and water to a large heavy saucepan.
  4. Bring to a simmer over medium heat and cook, stirring frequently, until the rhubarb is very soft and the mixture has thickened.
  5. Transfer the rhubarb compote to a heat-proof bowl and chill until ready to use.
  6. Preheat the oven to 350 F.
  7. Melt the butter over medium heat in a small saucepan or saute pan.
  8. Once the butter starts to foam, reduce the heat slightly and cook and stir for about 5 minutes until it reaches a deep golden brown color.
  9. Transfer the butter to a large heat-proof bowl and cool slightly.
  10. Grease and line an 8-inch square baking pan with parchment, leaving a 1-inch overhang on 2 sides.
  11. Add the remaining 1 cup brown sugar to the butter and stir until smooth.
  12. Add the egg and vanilla extract and beat until fully incorporated.
  13. Carefully stir in the flour and salt. Continue to mix until well combined and smooth.
  14. Stir in the white chocolate.
  15. Transfer the blondie batter to the prepared pan and smooth the top.
  16. Remove the vanilla bean from the rhubarb compote and use a small knife to scrape out the seeds.
  17. Stir the seeds into the compote.
  18. Place spoonfuls of the rhubarb evenly on top of the blondie batter.
  19. Use the tip of a knife to swirl the rhubarb into the blondies.
  20. Bake the blondies for 25-30 minutes until golden brown.
  21. Cool the blondies completely on a rack, then use the parchment overhang to lift them out of the pan.
  22. Cut the blondies into 16 small squares and serve.