Maple Rhubarb Blondies
Indulge in these sweet and tangy treats that'll make your taste buds dance with joy. With a buttery, chewy texture and a rich maple rhubarb ripple, these blondies are the perfect dessert to satisfy your sweet tooth.
80% would make again
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Total Time
50 minutes
50 min
Prep Time
20 minutes
20 min
Cook Time
30 minutes
30 min
Ingredients
for 9 servings
Batter
- ¾ cup unsalted butter (180 g), extra for greasing
- ¾ cup golden yellow sugar (150 g)
- ¾ cup white sugar (150 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¾ cup AP flour (95 g), extra for coating pan
- ½ cup yellow corn flour (60 g)
- 2 teaspoons fine kosher salt
Rhubarb Ripple
- ¾ cup rhubarb jam (240 g), (or any red or light coloured jam)
- 2 tablespoons maple syrup
- 8 teaspoons red liquid food coloring
- 2 tablespoons blondie batter
Nutrition Info
- Calories 375
- Fat 17g
- Carbs 52g
- Fiber 0g
- Sugar 38g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
- In a large saucepan, melt butter over medium heat for 5-7 minutes or until browned, remove from heat. Working in the saucepan add sugars and whisk until combined. Quickly whisk in eggs, one at a time to prevent scrambling. Add vanilla, lemon juice, flours and salt and whisk again until smooth. Pour into the prepared heart-shaped pan, set aside.
- To a medium bowl add jam, maple syrup and food colouring, mix. Reserve ½ cup of mixture for later. Add 2 tbsp of blondie batter to the original medium bowl and mix until combined.
- Dollop rhubarb and batter mixture in a random pattern on top of the blondie in the heart-shaped pan. Use a butter knife to swirl in a decorative pattern vertically and horizontally, keeping your knife on the surface of the blondie. Bake at 350F for 25-30 minutes until golden brown.
- Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!