Rhubarb Blondie Bars
Never did I ever think I’d see me, liking or wanting to create a rhubarb recipe, used the hate the stuff. I think I’m drawn to the colour more than the taste if I’m honest. I do like it now though, love how bitter it is.
It’s bitterness balances out these blondies. To be honest, I’m more of a savoury gal. However, I do, I really do love fruity desserts. something citrusy + you have me.
I’ve added chunks of white chocolate to these. You could leave them out I guess, some orange would also be pretty wonderful here or even a sweetened orange creme fraiche would be faaaaaancy with these guys.
The only unfortunate thing about this recipe is that I wanted it in bars, so it made an uneven number. But sure look, it is as it is.
Enough for 9
Takes: 30 minutes
10 sticks rhubarb
150g butter, melted
150g light brown sugar
50g caster sugar
250g plain flour
1tsp baking powder
pinch sea salt
200g white chocolate, roughly chopped
Right get everything out + ready. this is so easy.
Grease and line a 10” x 7” baking tin with parchment paper. Cut the rhubarb to the size of the dish and set aside.
Mix the rest of the ingredients together in a large bowl. tip into the tip and spread right out to the edges. Arrange the rhubarb on top and then into the oven for 30 minutes. It’s best to turn halfway through for even cooking.
Let it cool for a bit before taking it out of the tin. I guess this just gives it time to stick together and hold it’s shape before it has to loose it’s support (the tin) cut it into squares + serve it up. Tea: essential.
