Tinky Weisblat, Author of “Love, Laughter and Rhubarb” shared her recipe for rhubarb white chocolate chip blondies!
1/4 pound (1 stick) sweet butter at room temperature
2 cups brown sugar, lightly packed
2 eggs, beaten
2 teaspoons baking powder
3/4 teaspoon salt
2-3/4 cups flour
1 cup white chocolate chips
1 cup finely chopped rhubarb
Grease a 9-by-13-inch pan. Preheat the oven to 325 degrees.
Combine the butter, sugar, and eggs. Beat until smooth. Beat in the baking powder and salt.
Stir in the flour, followed by the chocolate chips and rhubarb. The batter will be stiff.
Spoon the batter into the prepared pan. Press it down with the palm of your hand in order to get it to hold together and fill the pan. Bake the blondies until they are lightly brown and not wet (25 to 30 minutes).
Cool the blondies in their pan on a wire rack. Cut them into 12 rectangles, and cut each rectangle diagonally into two triangles. Serve at concert intermission!