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Strawberry Rhubarb Blondies

Sweet and Tangy Strawberry Rhubarb Blondies to Savor

These Strawberry Rhubarb Blondies combine sweet strawberries and tart rhubarb for a delightful spring dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 1 cup Unsalted Butter Use margarine or coconut oil for a dairy-free option.
  • 1 cup Brown Sugar Can substitute with coconut sugar for lower glycemic index.
  • 1 cup Granulated Sugar Reduce for less sweetness or use a sugar substitute.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 teaspoon Vanilla Extract Ensure pure extract is used for best results.
  • 2 cups All-Purpose Flour Use a gluten-free blend for gluten-free version.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal rise.
  • 1/2 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1 tablespoon Fresh Lemon Zest Substitute with orange zest for a different citrus note.
  • 1 cup Strawberries Use frozen strawberries if fresh are unavailable—thaw and pat dry.
  • 1 cup Rhubarb Maintain thickness of 1/4 to 1/2-inch slices for even cooking.
  • 1/2 cup White Chocolate Chips Dark chocolate can be used for a richer flavor.
For the Topping
  • 1 cup Additional Strawberries Reserve some for topping to enhance beauty and flavor.
  • 1/2 cup Melted White Chocolate Drizzle over cooled blondies after baking.

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Hull and slice fresh strawberries; chop rhubarb into 1/4 to 1/2-inch slices, and zest a lemon.
  3. In a large mixing bowl, combine melted butter with both sugars. Stir until smooth, then add eggs and beat well. Mix in vanilla extract and lemon zest.
  4. In another bowl, whisk together flour, baking powder, and salt. Fold this dry mixture into wet ingredients until just combined.
  5. Fold in sliced strawberries and rhubarb, reserving some fruit for topping.
  6. Pour batter into baking dish, top with reserved fruit pieces, and sprinkle white chocolate chips over the surface.
  7. Bake for 30-35 minutes until edges are golden brown; a toothpick should come out with a few moist crumbs.
  8. Allow to cool for 15 minutes before cutting. Drizzle melted white chocolate on top before fully cooling.

Nutrition

Serving: 1pieceCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

These blondies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

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