Rhubarb Blondies

Ingredients

• 1 1/2 cups / 180g all- purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 6 Tbsp / 85g brown butter (melted)
• 1 1/4 cups / 250g lightly packed brown sugar
• 1 egg (at room temperature)
• 1 tsp pure vanilla extract
• 3/4 cup / 100g thinly sliced rhubarb (or swap for the same amount of fresh cranberries chopped in half)
• 3 Tbsp butter (melted)
• 1/4 cup / 30g all-purpose flour
• 1/4 cup / 25g rolled oats
• 1/4 cup / 50g lightly packed brown sugar
• 1/8 tsp baking soda
• 1/4 tsp kosher salt

Instructions

1. 1

   Preheat the oven to 350°F / 175°C. Grease and line an 8-inch / 20cm square cake pan* with parchment paper that comes up the sides to create a sling.

2. 2

   In a small bowl, whisk together the flour, baking powder, and salt.

3. 3

   In a large bowl, whisk together brown butter, brown sugar, egg, and vanilla until just combined.

4. 4

   Using a wooden spoon or stiff rubber spatula, stir in the flour mixture. The batter will be very thick.

5. 5

   Spread the batter into the prepared pan and press evenly with your fingers. Lay the rhubarb out evenly over the batter.

6. 6

   Make the oat topping: In a small bowl, combine the butter, flour, oats, brown sugar, baking soda, and salt until it comes together in a crumbly topping. Distribute the oat mixture evenly over the rhubarb.

7. 7

   Bake for 20 to 25 minutes, until the rhubarb is tender and the edges and top crusts are golden brown.

8. 8

   Allow to cool completely before removing from the pan and cutting.