Recipe for blondies

Blondies with white chocolate and rhubarb are the most delicious sweet treat. Spongy, slightly crispy on the edges, creamy, sweet and with tart pieces of pink(!) rhubarb. It really is a wonderful summer cake. The sweet, spongy delicious thing, which is best described as the popular brownie's slightly less known, blonde sister. With the same spongy consistency, but just baked in white rather than dark chocolate. 

TIP: Also try the best strawberry pie recipe or a French clafoutis with cherries or chocolate muffins with rhubarb, those beautiful summer cakes.

Blondie with rhubarb

In this recipe for blondies, the cake has a twist of rhubarb. The tart stalks (which are actually a vegetable and not a fruit - did you know that?) provide a nice contrast to the otherwise very sweet cake. White chocolate and rhubarb really are a good match. It is really delicious to use rhubarb in baked goods, where the beautiful colorful stalks both decorate and taste. Their fresh flavor works so well in sweet cakes, they can be used in a simple rhubarb crumble or the beautiful Rhubarb pie with marzipan. If you have leftover rhubarb after baking the cake, you can also make a batch. rhubarb compote, either the classic in a pot or this recipe for rhubarb compote in the oven. For example, save the not-so-pink parts of the stems for a batch of compote where the color doesn't matter that much. This recipe for raw pickled rhubarb is also highly recommended, the rhubarb becomes perfectly sweet/sour and wonderfully crunchy, and can also be used on a delicious summer salad.   

Tips for the recipe for blondie with white chocolate and rhubarb

• Be careful not to use rhubarb stalks that are too thick, and cut them into thin slices. Rhubarb contains a lot of liquid, which can make the cake too wet if added in too large pieces.
• It is best to use a high-quality white chocolate. There is a big difference in white chocolate in terms of how much cocoa butter it contains in relation to sugar, and this can influence the result. 
• The cake should be baked until the surface is nicely golden. The small pieces of white chocolate can be golden brown so that they caramelize, which tastes really nice. 
• You cannot use frozen rhubarb for the cake as these will add too much liquid to the cake.
• You can easily omit the rhubarb if it's not in season. Add fresh berries such as raspberries, blackberries or currants, or make a simple blondie with nothing but white chocolate - that also tastes great!
• The cake can easily be frozen. Thaw it slowly in the refrigerator over 24 hours before serving.