Rhubarb blondies
The rhubarb has emerged enough I can sneak a few stalks here and there for a quick rhubarb sauce for breakfast, or a good dessert. Actually I haven’t met too many desserts I don’t like…
This recipe is adapted from my 1967 Grange Dessert Cookbook. It was my mom’s, and I think I have actually used more recipes from these Grange books than she did. The official recipe is called Oregon Apple cake, but I use whatever fruit I have on hand. The cake batter behaves more like cookie dough than cake batter, so don’t be surprised if it seems a little stiff to you. It will bake into a decadent, chewy dessert, more brownie-like than cake. The tangy, rhubarb gives you a surprise with each sweet bite. If you’re really shameful, eat it with ice cream or ginger whip cream. I’ll have to suffer, since my cow is dry, and just eat it with gusto plain.
Oregon Apple Cake aka Rhubarb Blondies
½ c. butter
2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
2 t. soda
½ t. salt
1 t. cinnamon
2 c. sliced fresh rhubarb
1 c. nuts
Cream butter and sugar, add eggs and vanilla. Beat. Add sifted flour, soda, salt, cinnamon, mix. Stir in fruit and nuts.
Bake in 9 x 13 pan at 350°F for 45 minutes.
Throwback at Trapper Creek 
That rhubarb blondie looks delicious! I’ll have to give it a try with apples, though. No rhubarb in my garden… yet. I love a simple recipe! Thanks for sharing. : ) Melissa
I’m going to have to try this this weekend. I start milking Tulip tomorrow, and am planning homemade ice cream this weekend. We don’t buy ice cream and have to suffer when the goats are dry! During milking season we make 5 qts of ice cream about every 2 weeks. Store bought (no matter the quality) just can’t compare!! 🙂
Oh YUM! I don’t have any rhubarb, but I’ve some defrosted tart cherries in the fridge – and am going over to my nieces’ Friday morning to teach her to make yogurt. Sounds like a perfect excuse to bake this and take it along!
Yum!
You’re so far ahead of us. Our rhubarb is just now starting to peek out of the ground. Of course it’s rhubarb that I transplanted last year from our old place, so I’m glad it’s coming up at all!
Wonderful recipe – I’ll have to try it in A COUPLE OF MONTHS….my rhubarb is still at the little tiny nubbins poking out stage.
It makes me wish it weren’t too late to start baking some tonight!
LOL I’d love to live in your tropical climate………my poor rhubarb is too scared to show its tips just yet 😉 I’ll be over for coffee!
You know- I just haven’t been able to face rhubarb yet. When I was a kid, my grandmother used to make strawberry-rhubarb pie, and I just thought it was a waste of perfectly good strawberries.
But that picture looked pretty good…..maybe someday….someone will have to make me try rhubarb again.
Oh sigh, I miss rhubarb! But with a raw-food dog and an autistic child I don’t think I dare grow it open for fear of one of them getting ahold of the leaves! When I can devise a Cunning Plan to grow it safely, however, I’ll be doing it.
That sounds delicious! I have wild rhubarb growing, but I never get around to using it.
Lordalmighty – does that look good! I will be making it as soon as my rhubarb catches up with yours.
Susan
i can’t wait to make this for my dad- he LOVES rhubarb. Thanks for the simple recipe. Love it!
My husband will eat anything with Rhubarb in it. Thanks for sharing the recipe. I still have chopped rhubarb in the freezer from last year. I chopped and chopped whatever I could get my hands on last summer! Found some wild, my neighbor was too busy to bother with hers so she let me cut hers too!
Looks delicious!
I made this last night and it went down a treat. We don’t eat nuts so I replaced with 1 cup of rolled oats. Yummo! Thanks for another great recipe
I planted a rhubarb root for the first time this year. I’m hoping to get something. I didn’t have enough ground available so I am trying it in a large half barrel. I sure hope it works.
Our rhubarb is starting to come up. I may be able to harvest some in the next week or two. Thanks for the recipe!
My mom is in the hospital having kneed replacement surgery and will still be there on her birthday. I’ve been looking for something that transports easily and doesn’t require a fork to eat so she can have some sort of celebration. She loves rhubarb and these look perfect!
I made this the other day, and it was to die for! The best use of rhubarb. The brownie stayed incredibly moist for days. We substituted oats for the nuts, but did added 1/4c of pecans.