Rhubarb Blondies

Ingredients

• 8 oz fresh or frozen rhubarb (chopped into 1/2-inch pieces (about 2 1/4 cups))
• 5 Tablespoons white granulated sugar
• 1 1/2 Tablespoons water
• Red food colouring ((optional))
• 3/4 cup unsalted butter (melted and slightly cooled)
• 1 1/2 cups light brown sugar (packed)
• 2 large eggs (beaten with a fork)
• 1 Tablespoon vanilla extract
• 1 1/2 cups + 2 Tablespoons all-purpose flour (spooned and levelled)
• 1 teaspoon baking powder
• 1/4 teaspoon Kosher salt (reduce to a pinch if using salted butter)
• 3 oz. chopped white chocolate (or about 1/2 cup of white chocolate chips (optional))

Instructions

1. 1

   Make the Rhubarb Compote: Set aside about 1/2 cup of the rhubarb. Add the remaining rhubarb (about 1 3/4 cups), the white sugar and water in a saucepan. Stir to combine. Bring to a boil over medium heat, then reduce heat and simmer uncovered for 12-15 minutes, or until the mixture is jammy. Add the reserved rhubarb. Stir in and simmer about 2 minutes more or until rhubarb chunks have softened, but still hold their shape. If using, add some red food colouring to the compote and stir in. Remove the compote to a bowl and allow to cool completely at room temperature before using. (If making ahead, cover and refrigerate until needed).

2. 2

   Preheat oven to 350F. (regular bake setting/not fan assisted). Spray a 9x9-inch square baking pan and line with parchment paper, allowing it to overhang the sides slightly to lift them out later.

3. 3

   Make the Blondies: (Tip! Be sure not to overheat the butter when melting, or the solids will separate from the fat. Heat until just melted.) Add the melted and slightly cooled butter to a medium bowl. Add the brown sugar and whisk until smooth. *If the mixture is warm at all, allow it to stand for 5 minutes or longer to cool down further, before adding the eggs. If you add eggs to a too-warm mixture, they may cook in the batter! Beat the eggs in a small cup with a fork, then whisk into the butter and brown sugar mixture. Stir in the vanilla.

4. 4

   In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the batter and using a spatula, stir in just until combined. Stir in white chocolate chips or chunks, if using.

5. 5

   Add batter to prepared pan and spread evenly into pan. Add about 9 dollops of cooled rhubarb compote randomly on top. Using a skewer, marble the compote into the batter.

6. 6

   Bake for 35-40 minutes, or until the blondies don't jiggle when the pan is gently shaken.

7. 7

   Allow to cool completely in the pan, then remove from the pan and cut into squares. *I like to refrigerate for a bit before slicing, for easier and neater cutting.