Sweet, tart, buttery, chewy… you’re gonna love every bite.
These rhubarb and white chocolate blondies are a little treat I make every spring when rhubarb starts popping up in the markets.
They’re gooey like brownies, but golden and vanilla-y, with pops of tart rhubarb that cut through the sweetness.
The white chocolate melts into the batter and makes the whole thing creamy and rich. They’re simple to whip up and come out super impressive—even if you’re not a “baker.”
🍫 What You’ll Need
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped rhubarb (about 1½-inch pieces)
- ¾ cup white chocolate chips
- Optional: extra rhubarb and white chocolate chips for topping
💛 Why I Love This Recipe
This recipe is one of those perfect spring bakes that hits all the notes:
- Sweet, tart, buttery, and rich
- Rhubarb makes it feel special and seasonal
- Great for bake sales or casual get-togethers
- You only need one bowl—easy cleanup!
- Comes together fast with ingredients you probably have
The first time I made these was after my neighbor dropped off a huge bundle of rhubarb from her garden. I wasn’t sure what to do with it, but now I wait for rhubarb season every year just to make these blondies again.
🍽 Servings & Time
- Servings: 12 bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
🔬 Why This Recipe Works (Quick Science)
- Melted butter + brown sugar = ultra chewy, gooey blondie texture
- Tart rhubarb cuts the sweetness and balances the creamy white chocolate
- Baking powder gives a light lift while still keeping them dense like brownies
- No creaming of butter means less fuss and more flavor from the melted fat
⚠️ Common Mistakes
- Using cold butter – Always melt it! It gives the blondies that soft, rich bite.
- Overmixing the batter – Stir until just combined to avoid toughness.
- Too much rhubarb – It releases water and can make blondies soggy. Stick to 1 cup.
- Not lining the pan – Use parchment to avoid sticking and get clean edges.
🧑🍳 Tools You’ll Need
- 9×9-inch baking pan
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Knife and cutting board
🔄 Substitutions & Variations
- No rhubarb? Try raspberries or chopped strawberries.
- No white chocolate? Use dark or milk chocolate chips.
- Make it gluten-free with 1:1 GF flour blend.
- Add a crunch – walnuts or pecans are great!
⏰ Make Ahead Tips
You can mix the batter (except the rhubarb and white chocolate) up to 1 day ahead. Store it covered in the fridge, then stir in the rhubarb and chips right before baking.
👩🍳 How to Make Rhubarb & White Chocolate Blondies
Step 1: Melt the Butter
Melt the butter in a small saucepan or microwave-safe bowl and let it cool slightly.
Step 2: Whisk in the Sugar
Add the brown sugar to the melted butter and whisk until smooth and shiny.
Step 3: Add Eggs and Vanilla
Crack in the eggs and pour in vanilla extract. Whisk again until smooth and creamy.
Step 4: Fold in Dry Ingredients
Add flour, baking powder, and salt. Use a spatula to gently fold everything together.
Step 5: Add Rhubarb and White Chocolate
Stir in chopped rhubarb and white chocolate chips until just combined.
Step 6: Spread in Pan
Line a 9×9-inch pan with parchment. Spread the batter evenly and top with a few extra rhubarb pieces and chips if you like.
Step 7: Bake
Bake at 350°F (175°C) for 30–35 minutes, until golden and a toothpick comes out mostly clean.
Step 8: Cool and Slice
Let cool in the pan for at least 20 minutes before slicing into squares.
🧊 Leftovers & Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps well up to a week (just gets a little firmer).
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temp.
🥄 What to Serve With
- A scoop of vanilla ice cream
- Fresh strawberries or raspberries on the side
- A dollop of whipped cream
- Hot coffee or iced tea
❓ FAQ
Can I use frozen rhubarb?
Yes, just thaw it first and blot dry to remove extra moisture.
Can I double the recipe?
Absolutely—use a 9×13-inch pan and add 5–10 extra minutes to bake time.
Can I make this dairy-free?
Yes! Use vegan butter and dairy-free white chocolate chips.
💬 Wrap-Up
If you’ve never tried rhubarb in blondies before, this is your sign. It’s sweet, tart, and totally unique. They’re simple, satisfying, and perfect for spring baking. Give it a go and let me know how it turned out—leave a comment or ask any questions below. I’d love to hear from you! 💛
