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Maple Rhubarb Blondies

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 379
  • Fat 17g
  • Carbs 52g
  • Fiber 0g
  • Sugar 38g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!

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 379
  • Fat 17g
  • Carbs 52g
  • Fiber 0g
  • Sugar 38g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!
Maple Rhubarb Blondies

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