This is the perfect pairing of a sweet, rich, brown butter blondie and the tartness of rhubarb crisp in the spring (or cranberry crisp if you’re feeling festive around the holidays)! This Cranberry Variation is perfect for the Thanksgiving or even Christmas table. I suggest baking a double batch in a 9×13-inch pan so you have leftovers to snack on. This is a treat that may even be better the day after, so it can be done ahead, freeing up your oven for the big turkey or roast.
This Rhubarb Blondie with even more variations can be found in Zoë Bakes Cookies, where you’ll find even more holiday baking ideas!
I grow one thing in my garden that is edible and it is rhubarb. I have several varieties and the best one for this recipe is the kind that is thin and red throughout the stalk. Its green cousin will certainly deliver on the flavor, but for the pretty specks of red in the bars, I like the red. If you live in a part of the country where rhubarb doesn’t grow, you may want to move; but if that’s not an option, then make these wonderful blondies with fresh or frozen sour cherries, tahini and halva, fresh cranberries or chocolate chunks for a more traditional take.
Servings: 16 bars
Blondies
- 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
Oat Topping
- 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
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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.
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In a small bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, whisk together brown butter, brown sugar, egg, and vanilla until just combined.
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Using a wooden spoon or stiff rubber spatula, stir in the flour mixture. The batter will be very thick.
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Spread the batter into the prepared pan and press evenly with your fingers. Lay the rhubarb out evenly over the batter.
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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.
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Bake for 20 to 25 minutes, until the rhubarb is tender and the edges and top crusts are golden brown.
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Allow to cool completely before removing from the pan and cutting.
*to double the batch bake in a 9×13-inch rectangular baking pan. You may need an additional 10 minutes baking time.