Julie Clark
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Strawberry Rhubarb Blondies
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Easy Strawberry Rhubarb Blondies make use of all those fresh strawberries and rhubarb! The easy cookie bars are sweet, buttery and slightly tangy. Perfect for summer picnics.
We love strawberry crisp and can’t get enough of our buttery rhubarb crumb cake and rhubarb crisp, but how often do you often bake with strawberry and rhubarb together? We don’t do it enough.
We started with strawberry rhubarb bread, then quickly moved onto these Strawberry Rhubarb Blondies.
What does strawberry rhubarb taste like?
Raw rhubarb has quite a tart flavor. People often compare it to the flavor of green apples. But when you pair rhubarb with sweet strawberries (and sugar found in desserts), you get a wonderfully sweet & tangy treat.
What you’ll need:
Key Ingredients:
- Brown sugar. Light brown sugar or dark brown sugar work well in this recipe.
- Butter. This recipe uses melted butter, which means easy mixing!
- Vanilla extract. Try making your own vanilla extract at home. 😋
- White chocolate. This is optional, but I recommend it! A high quality white chocolate bar or white chocolate chips can go inside this blondie batter. And you can drizzle the top of the blondies with extra white chocolate, too!
✨ See the recipe card for full ingredient amounts. ✨
Can I use frozen strawberries in place of fresh strawberries?
Yes! If you choose to use frozen berries, I recommend buying frozen whole strawberries. Thaw the strawberries and strain off any extra liquid. Then dice the strawberries as if they were fresh.
How to Make Strawberry Rhubarb Blondies
- To prepare: Preheat oven to 350ºF. Spray an 8×8″ baking dish with cooking spray or line the pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together melted butter and sugars. Add eggs and vanilla extract and whisk until smooth.
- Add dry ingredients: Add flour, baking powder, and salt to the butter mixture and stir with a wooden spoon until combined. Batter will be thick like cookie dough.
- Add fruit: Fold in ¾ cup of diced strawberries and ¾ cup sliced rhubarb.
- Assemble blondies: Pour batter into the prepared baking pan and spread into an even layer. Press the remaining strawberries and rhubarb into the top of the batter. Press in a few pieces of white chocolate if you’d like!
- Bake: Bake the rhubarb blondies for 30-35 minutes or until a knife is inserted and comes out clean.
Storage Instructions
When you have prepared a dessert with fresh fruit, it is best to store them in an airtight container in the refrigerator. This will help the bars to stay fresher longer.
You can freeze any leftovers, but because the strawberry rhubarb blondies have fresh fruit on top, fruit can become mushy.
Love strawberries and chocolate? Add fresh strawberries and rhubarb to brownie batter for strawberry rhubarb brownies!
Other Blondie Bars Recipes
Strawberry Rhubarb Blondies
Easy Strawberry Rhubarb Blondies make use of all those fresh strawberries and rhubarb! The easy cookie bars are sweet, buttery and tangy. Perfect for summer picnics.
Servings 15
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 1 cup unsalted butter (melted)
- 1 1/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup fresh strawberries (diced)
- 1 cup fresh rhubarb (thinly sliced)
- white chocolate, optional
Instructions
- Preheat oven to 350ºF. Spray a 8×8" baking pan with cooking spray or line the pan with parchment paper.
- In a large bowl, whisk together melted butter and sugars. Add eggs and vanilla extract and whisk until smooth. 1 cup unsalted butter, 1 1/4 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add flour, baking powder, and salt to the butter mixture and stir with a wooden spoon until combined. Batter will be thick. 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon salt
- Mix in ¾ cup of diced strawberries and ¾ cup sliced rhubarb. 1 cup fresh strawberries, 1 cup fresh rhubarb
- Pour batter into the prepared pan and spread evenly. Press the remaining strawberries and rhubarb into the top of the batter. Press a few pieces of white chocolate in the top of the batter if you'd like, too!
- Bake blondies for 30-35 minutes or until a knife is inserted and comes out clean.
- Cool completely. Drizzle the top of the bars with melted white chocolate. white chocolate, optional
Notes
*Love white chocolate? Add 5 ounces chopped white chocolate into the blondie batter.
The calories shown are based on the recipe being cut into 15 pieces, with 1 serving being 1 blondie bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 379kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 147mg | Potassium: 137mg | Fiber: 1g | Sugar: 28g | Vitamin A: 445IU | Vitamin C: 6.3mg | Calcium: 46mg | Iron: 2.2mg
I’ve made these twice, standard 9×9 glass pan. Both times it has taken nearly an hour to bake. I used parchment paper rather than grease the pan. Not sure why the cook time is so off… the bars are delicious though
These look delicious! Do they need to be refrigerated?
I am excited to try this recipe! I do have a question. It calls for a 9×13 pan but it is shown a square 8×8 or 9×9 pan. Which is best?
Loved this recipe! I made it with only rhubarb, no other fruit, and it was perfect. I added a bit of white chocolate, but it would’ve been good without too. Great recipe!
Made half in 9x 9. used frozen blueberries and fresh rhubarb. 35 minutes in foil 9 x 9. Yummy!
It was very hard to get into the 9×13 pan. Very thick and sticky. It barely covered the base of the pan and I had to move it around with my fingers
Can you make these dairy-free using coconut oil or vegan/olive oil based butter instead of real butter?
My bars are taking at least 45 minutes to bake and could go a little longer but the edges are starting to get too brown. Am I doing something wrong? I am using a glass dish, would that change anything?
Hi! Can you make this recipe with cherries instead of strawberries? And how big should the rhubarb slices be?
Thanks!
Helen
I’m going to attempt to make these blondies for my hubby on Saturday! They look amazing!