Rhubarb blondies from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 181) by Lisa Ludwinski

  • rhubarb
  • eggs
  • all-purpose flour
  • butter
  • white chocolate
  • turbinado sugar
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bching on May 21, 2020

    Tasty although very sweet. The recipe calls for 4 kinds of sugar! As Anya Sf notes, it took about 35 minutes to feel set. (The recipe says 20-25). I wouldn't make this again.

  • anya_sf on September 14, 2019

    I used a bit more rhubarb and would do so again, as the tartness balances the super-sweet blondie dough and white chocolate. I substituted pecans for almonds. My rhubarb was frozen, which may have affected the baking time. The blondies only seemed "just set" after 35 minutes, although the top was still quite soft, but a toothpick came out clean, so I removed them from the oven. After cooling, the center was still too gooey for my taste, but the edge pieces were perfect (drier than I'd prefer in a regular blondie). My family loved these. Storage note: after 2 days at room temperature, they were getting quite soft from the fruit.

  • dprostrollo on July 28, 2019

    These were phenomenal. Award winning recipe... easy to put together, fantastic taste.

  • Jviney on June 25, 2019

    Tart and sweet and crunchy and delicious.

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