Why Make This Recipe

Rhubarb Macadamia Blondies bring together sweet and tangy flavors for a delightful treat. These blondies are perfect for any occasion, whether you need a snack, dessert, or something to share with friends. The combination of tart rhubarb and creamy macadamias creates a unique taste that keeps everyone coming back for more. Plus, they are easy to make and require simple ingredients that you may already have at home.

How to Make Rhubarb Macadamia Blondies

Ingredients

100 g unsalted butter, chopped (Can substitute with coconut oil for a dairy-free option.)
100 g white chocolate, finely chopped (Infuses sweetness and creaminess; dark chocolate can be used for a richer flavor.)
150 g extra white chocolate
1 cup firmly packed brown sugar (Coconut sugar offers a lower glycemic index alternative.)
2 large free-range eggs (Flaxseed meal mixed with water serves as a vegan substitute.)
3/4 cup plain flour (Whole wheat flour can boost fiber content.)
1/2 cup roughly chopped Australian macadamias (Pecans or walnuts can be swapped for variety.)
3 stalks rhubarb, cut into 2cm pieces (Fresh or frozen rhubarb works beautifully.)

Directions

Preheat the oven to 180°C (350°F) and grease a square baking pan.
In a saucepan, melt the unsalted butter and 100 g of white chocolate together over low heat, stirring until smooth.
Remove from heat and let it cool slightly. Stir in the brown sugar until well combined.
Add the eggs one at a time, mixing well after each addition.
Sift in the plain flour and mix gently until just combined.
Fold in the chopped macadamias, rhubarb, and the remaining 150 g of white chocolate.
Pour the mixture into the prepared baking pan, spreading it evenly.
Bake for 25-30 minutes or until the edges are golden, and a toothpick comes out clean from the center.
Allow to cool in the pan before slicing into squares.

How to Serve Rhubarb Macadamia Blondies

Serve these blondies warm or at room temperature. They are delicious on their own or paired with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust them with powdered sugar for an extra touch.

How to Store Rhubarb Macadamia Blondies

Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for a later treat; just wrap them well in plastic wrap and place them in a freezer bag.

Tips to Make Rhubarb Macadamia Blondies

Make sure not to overmix the batter to keep the blondies soft and chewy.
You can adjust the amount of rhubarb used based on your taste preference. More rhubarb brings more tanginess.
If you like a more nutty flavor, roast the macadamias briefly before adding them to the batter.

Variation

For a twist, try adding some spices like cinnamon or ginger to the batter for a warm flavor. You can also mix in other fruits like strawberries or cherries along with the rhubarb.

FAQs

Can I use frozen rhubarb?

Yes, frozen rhubarb works well in this recipe. Just make sure to thaw and drain any excess moisture before using.

Can I make these blondies vegan?

Absolutely! Use coconut oil instead of butter, and substitute the eggs with flaxseed meal mixed with water to create a vegan version.

How can I tell when the blondies are done baking?

The blondies are done when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached.