Rhubarb and White Chocolate Blondies
120 grams butter, unsalted
100 grams white chocolate (chopped or chips)
1 cup light brown sugar
1 egg, large
1 ½ tsp vanilla extract
1 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
2 cups rhubarb (fresh or frozen), diced
½ cup granulated sugar
1 Tbsp Cointreau – optional
½ cup white chocolate chips
Pre-heat oven to 325F and grease a 8x8 square oven proof pan.
Over a double boiler, melt the white chocolate and butter.
Removed from heat and add the vanilla and brown sugar, stirring until combined.
Add the egg and mix until combined.
In a separate bowl, add the granulated sugar and Cointreau to the rhubarb and mix so that the diced pieces of rhubarb are well coated, then set aside.
Add the dry ingredients to the egg/butter/white chocolate mixture, then once fully combined add the rhubarb and fold in.
Spread out the batter into the prepared pan and sprinkle with the ½ of white chocolate chips.
Bake for approx. 35-45 mins, until the top is a medium golden brown.
Let cool for at least 20 minutes before slicing or trying to remove from pan.