If you love the idea of blondies, but find the actual bar cookies too cloying, these strawberry rhubarb blondies are for you! They've got all of the gooey, butterscotchy deliciousness of a regular blondie, along with the bonus of the jammy flavor of fresh berries and tart rhubarb, which does a fabulous job of cutting through the sweetness. Top the warm bars with vanilla ice cream or whipped cream for a decadent summer dessert, or serve them with coffee or tea for an afternoon pick-me-up.
- Rhubarb is sometimes sold with the leaves—or at least parts of them—still attached to the stalks. But while the stalks are perfectly safe to eat, the leaves are not, as they contain high quantities of oxalic acid. Trim off and discard the leaf end of the stalk, and you're good to go.
- If you can't find fresh rhubarb or strawberries (or if you get a craving for these blondies in midwinter), you can use frozen fruit instead. Make sure you buy unsweetened fruit, as there's already a lot of sugar in the recipe. You can chop the berries and rhubarb while they're still frozen, but if they start to thaw and seem to be releasing a lot of liquid, drain the fruit before adding it to the blondie batter. If you opt for frozen berries and rhubarb instead of fresh, the cook time may be on the longer end of the range, and/or the blondies may be a bit gooier, but they'll still be delicious!
Kosher Status: Dairy
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea or kosher salt
- 1 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 cup chopped strawberries, cut in 1/4-inch dice (from about 6 to 8 berries)
- 1/2 cup chopped rhubarb, cut in 1/4-inch dice (from about 2 to 3 stalks)
- Preheat the oven to 350 Fahrenheit. Lightly grease an 8-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the brown sugar and melted butter until well mixed. Whisk in the egg and vanilla extract. Add the flour mixture to the wet ingredients, mixing just until the batter is well combined, and no streaks of flour remain. Fold in the chopped strawberries and rhubarb.
- Transfer the batter to the prepared pan, and smooth the top with a spatula. Bake in the preheated oven for 35 to 45 minutes, or until the blondies are set, and a tester inserted in the center comes out clean, or nearly so (the blondies may be slightly gooey).
- Place on a wire rack to cool before cutting into squares.