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Brown Butter Rhubarb Blondies

Prep Time: 10 mins
Cook Time: 1 hr(s) 20 mins
Total Time: 1 hr(s) 30 mins
Serves: 8-10
Brown butter rhubarb blondies

The combination of rich brown butter and sweet-tart rhubarb makes this share-able, springtime dessert irresistible. Put your own twist on these blondies by infusing the compote with minced candied ginger, crushed cardamom or chopped strawberries. Use any left over rhubarb compote to swirl into yogurt or oatmeal, pair with cheese and charcuterie or add to a pan sauce for roast pork or duck. 

Ingredients

Rhubarb Compote

  • 1 pound rhubarb (about 4-8 stalks, depending on size)
  • 3/4 cup superfine white sugar
  • 1 lemon, zest and 2 tablespoons juice

Rhubarb Blondie

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoon brown butter
  • 1 1/4 cup light muscavado sugar
  • 1 egg at room temperature
  • 1 teaspoon LAFAZA Organic Vanilla Paste
  • 3/4 cups rhubarb compote (ingredients above)
  • FOR THE OAT CRUMBLE TOPPING
  • 3 tablespoons melted butter
  • 1/4 cups all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup light muscovado brown sugar
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Instructions

To make the rhubarb compote, slice the stalks lengthwise and across the grain so that it will break down completely when simmering. Add the sliced rhubarb to a heavy-bottomed pot. Add in the sugar and lemon juice. Stir the mixture on low heat until the sugar dissolves and the rhubarb releases its juices. Turn the heat down to a simmer and stir regularly until the rhubarb breaks down into a spreadable consistency. If desired, use an immersion blender for a smoother texture after the compote has reached the spreadable consistency. Let cool completely. The compote should have a loose, jammy texture.

Make the brown butter by melting the butter over medium-low heat in a small saucepan with a light-colored bottom. Turn the heat to medium-high and boil the butter until it froths and bubbles. Turn the heat to low and simmer. You can tell it's ready when the milk solids on the bottom of the pan turn a golden to dark brown color and give off a nutty aroma.

Preheat the oven to 350°F degrees. Grease and line an 8-inch square cake pan with parchment paper, leaving extra room on the sides to create a sling to lift the blondie out when cooled.

In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, mix the brown butter, brown sugar, egg and vanilla paste until combined. Add in the flour mixture and stir to combine.

Make the oat topping by combing the ingredients in a small bowl. Stir until combined. Distribute the oat topping over rhubarb in an evenly dispersed layer.

Bake for 25 minutes or until the edges and top are golden brown. Remove from oven and let cool completely before removing from pan.