8ozfresh or frozen rhubarb, chopped into 1/2-inch pieces (about 2 1/4 cups)
5Tablespoons(65g)white granulated sugar
1 1/2Tablespoonswater
Red food colouring, (optional)
Blondie Batter:
3/4cup(175g)unsalted butter, melted and slightly cooled
1 1/2cups(275g)light brown sugar, packed
2largeeggs, beaten with a fork
1Tablespoonvanilla extract
1 1/2cups + 2 Tablespoons(200g)all-purpose flour, spooned and levelled
1teaspoonbaking powder
1/4teaspoonKosher salt, reduce to a pinch if using salted butter
3oz.chopped white chocolate, or about 1/2 cup of white chocolate chips (optional)
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Instructions
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).
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.
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.
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.
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.
Bake for 35-40 minutes, or until the blondies don't jiggle when the pan is gently shaken.
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe, along with Step-by-Step photos that you might find helpful.