Looking to impress with a spring dessert that’s as beautiful as it is indulgent? This Blondie with Pistachios and Rhubarb from Rhubarb by Søren Staun Petersen blends the richness of white chocolate with the crunch of salted pistachios and the tart elegance of fresh rhubarb. Finished with a honey glaze, it’s a sophisticated take on the classic blondie—perfect for gatherings, gifting, or an elevated afternoon treat. If you love rhubarb and bold baking, this is a must-make recipe.

Rhubarb Blondies with Pistachios

INGREDIENTS

2 cups white chocolate, divided
1 cup butter
1 vanilla pod
1 cup sugar
½ cup flour
3 eggs
1½ cups salted pistachios
2 stalks rhubarb
A little liquid honey

RECIPE

1. Preheat oven to 350°F.
2. Melt 1½ cups of the chocolate over a water bath and melt the butter in a saucepan.
3. Split the vanilla pod and scrape out the seeds. Mix the sugar, flour, and vanilla seeds in a bowl, and beat the eggs into the mixture until slightly fluffy.
4. Scoop the butter and melted chocolate into the mixture with a dough scraper or similar.
5. Coarsely chop the pistachios and the last ½ cup of chocolate and fold these into the mixture. Place the dough in a baking tin lined with parchment paper.
6. Cut the rhubarb into long slices and lay these on top of the dough. Brush them with a bit of honey.
7. Bake the cake for about 50 minutes. (It’s okay if a little comes to the surface when you fork test it.) Allow the cake to cool completely before cutting and eating.

Recipe from Rhubarb by Søren Staun Petersen. Copyright © 2023 by Søren Staun Petersen.