Cranberry/Rhubarb Brown Butter Blondies
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 20-25 min @ 350° |
| Source | ZoeBakes.com |
| Yield / serves | 24 servings |
| Rating | (unrated) |
Ingredients
Blondies:
- 1 1/2 cups all- purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 6 Tbsp brown butter melted
- 1 1/4 cups lightly packed brown sugar
- 1 egg at room temperature
- 1 tsp pure vanilla extract
- 3/4 cup thinly sliced rhubarb or swap for the same amount of fresh cranberries
Oat Topping:
- 3 Tbsp butter melted
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup lightly packed brown sugar
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
Preparation
Preheat the oven to 350°F / 175°C. Grease and line an 8-inch / 20cm square cake pan with parchment paper that comes up the sides to create a sling.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together brown butter, brown sugar, egg, and vanilla until just combined.
Using a wooden spoon or stiff rubber spatula, stir in the flour mixture. The batter will be very thick.
Spread the batter into the prepared pan and press evenly with your fingers. Lay the rhubarb out evenly over the batter.
Make the oat topping: In a small bowl, combine the butter, flour, oats, brown sugar, baking soda, and salt until it comes together in a crumbly topping. Distribute the oat mixture evenly over the rhubarb.
Bake for 20 to 25 minutes, until the rhubarb is tender and the edges and top crusts are golden brown.
Allow to cool completely before removing from the pan and cutting.
