These easy strawberry-rhubarb blondies are perfect for anyone who loves early summer fruit but doesn’t have the patience to make a pie. They come together in a single bowl and bake in a single pan!
- 1 cup unsalted butter, melted
- 1 1/4 cup packed brown 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, cored and chopped
- 1 cup fresh rhubarb, thinly sliced
- Nonstick cooking spray
- 1/4 cup cream cheese
- 1/4 cup powdered sugar, sifted
- 3 to 4 tablespoons whole milk
- Cutting board
- Chef’s knife
- 9-by-9-inch baking pan
- Measuring cups and spoons
- Large mixing bowl
- Wooden spoon
1. Prepare the batter.
Heat oven to 350 degrees and spray a 9-by-9-inch baking pan with nonstick cooking spray.
In a large bowl, whisk melted butter and sugar to combine. Add eggs and vanilla and whisk until smooth. Add flour, baking powder, and salt, and mix with a spoon just until the batter is thick. Add strawberries and rhubarb, and mix to combine.
2. Bake the blondies.
Pour batter into the baking pan and spread it evenly with the wooden spoon. Bake for 45 to 50 minutes, until a knife inserted into the center comes out clean and the edges are lightly browned.
3. Make the glaze.
While the blondies bake, make the glaze. Place cream cheese in a microwave-safe bowl and microwave until soft (about 15 seconds on high). Add sifted powdered sugar and 2 tablespoons of milk, and stir. If the mixture is too thick to pour, add milk, 1 tablespoon at a time.
4. Finish the blondies.
Cool blondies for at least 15 minutes. Pour glaze over the top in a zig-zag pattern. Cut into 16 pieces to serve.
- Measure ingredients
- Mix batter
- Make glaze
- Pour glaze over blondies