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Rhubarb macadamia blondies

Delicious Rhubarb Macadamia Blondies You'll Love to Bake

Rhubarb macadamia blondies combine tangy rhubarb and creamy macadamia nuts for a delightful dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies
  • 100 g Unsalted Butter Adds richness and moisture; you can substitute with margarine for a dairy-free option.
  • 100 g White Chocolate Provides sweetness and a creamy texture; feel free to switch to milk chocolate for a less sweet flavor profile.
  • 150 g White Chocolate (extra) Enhances sweetness on top of the bars.
  • 1 cup Brown Sugar Sweetens and gives a toffee-like flavor; light or dark brown sugar can be used interchangeably.
  • 2 whole Free-Range Eggs Binds ingredients and adds moisture; no direct substitute recommended as eggs are essential for this recipe.
  • 3/4 cup Plain Flour Forms the structure of the blondies; whole wheat flour can be a healthier alternative but may alter texture.
  • 1/2 cup Australian Macadamias Adds crunch and flavor; pecans or walnuts can be used as replacements.
  • 3 stalks Rhubarb Provides tanginess and moisture; fresh strawberries or other tart fruits can be swapped for a similar effect.
Optional Topping
  • Additional White Chocolate For sprinkling; great for a more indulgent treat!
  • Extra Macadamias Adds an appealing crunch and visual appeal to your blondies.

Equipment

  • Medium Saucepan
  • electric mixer
  • 20 x 30 cm lamington pan

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Oven and Pan - Preheat your oven to 160°C fan-forced (180°C conventional) and prepare a 20 x 30 cm lamington pan.
  2. Step 2: Melt Butter and Chocolate - In a medium saucepan, melt 100g of unsalted butter over low heat; then stir in 100g of white chocolate.
  3. Step 3: Beat Sugar and Eggs - In an electric mixer, beat 1 cup of brown sugar with 2 eggs until thick and pale in color.
  4. Step 4: Combine Dry Ingredients - Fold in 3/4 cup of plain flour, 1/2 cup of macadamias, and the rhubarb.
  5. Step 5: Pour and Top the Batter - Pour the batter into the pan and sprinkle with remaining chocolate, macadamias, and rhubarb.
  6. Step 6: Bake the Blondies - Bake for 35-40 minutes, check for doneness with a toothpick.
  7. Step 7: Cool and Slice - Let cool for 1 hour, then slice and store or enjoy immediately.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Don't overmix; use fresh rhubarb for best results. Store in an airtight container.

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