Rhubarb blondies

Rhubarb blondies

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / piece: 300 kcal
, Fat: 21 g
, Carbohydrate: 23 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chocolate mixture

150 g butter
200 g white chocolate, finely chopped

Blondie mixture

3 eggs
120 g coarse cane sugar
¼ tsp salt
1 vanilla pod, cut lenghtwise, seeds scratched out
2 cm ginger, finely grated
120 g white flour
130 g walnut kernels, coarsely chopped


30 g butter, soft
30 g sugar
30 g white flour
250 g rhubarb, cut into slices approx. 2 cm thick

To bake

icing sugar, to dust
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One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

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Chocolate mixture

Heat the butter in a pan until it foams and smells slightly nutty. Remove the pan from the heat, add the chocolate, stir until smooth.

Blondie mixture

Whisk the eggs, sugar and salt. Mix in the vanilla seeds, ginger and chocolate. Combine the flour and nuts, mix in and transfer to the prepared tin.


Rub the butter, sugar and flour together by hand to form a crumbly mixture, spread on top of the dough along with the rhubarb.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, cut into slices. Dust with icing sugar.

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