One thing you can always count on is your rhubarb coming to life in the summer. It’s a short window when everyone in Minnesota bakes their hearts out with this beloved vegetable. Most people call it a fruit due to the way it is used in desserts but it’s actually a vegetable.
It is one of my favorites in the summer season. I love being able to bake or cook with what is fresh during the seasons so harvesting and baking up my rhubarb is no exception. I try to make new dishes every year (as well as the classic ones we love), so I decided to give a blondie recipe a try. These bars are delicious. So buttery and caramel-like in flavor from all the brown sugar. I’ve already made two batches of these bars this year so it’s quickly become a new favorite rhubarb recipe of mine.
Rhubarb & White Chocolate Blondies (recipe from goodness gracious)
INGREDIENTS
- 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
- 1/2 cup white chocolate chips
INSTRUCTIONS
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Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper. Spray with cooking spray or grease with butter.
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Pour the melted butter into a large bowl.
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Whisk in brown sugar until smooth.
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Add the egg and vanilla extract, whisk again until combined.
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Add the flour and mix until no lumps are visible.
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Fold in the diced rhubarb and chocolate chips.
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Transfer the mixture to the prepared pan and spread it out to make even.
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Bake in the oven for 30-35 minutes.
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Let cool for at least 20 minutes before slicing.
