Brown Butter Rhubarb Blondies

Instructions

To make the rhubarb compote, slice the stalks lengthwise and across the grain so that it will break down completely when simmering. Add the sliced rhubarb to a heavy-bottomed pot. Add in the sugar and lemon juice. Stir the mixture on low heat until the sugar dissolves and the rhubarb releases its juices. Turn the heat down to a simmer and stir regularly until the rhubarb breaks down into a spreadable consistency. If desired, use an immersion blender for a smoother texture after the compote has reached the spreadable consistency. Let cool completely. The compote should have a loose, jammy texture.

Make the brown butter by melting the butter over medium-low heat in a small saucepan with a light-colored bottom. Turn the heat to medium-high and boil the butter until it froths and bubbles. Turn the heat to low and simmer. You can tell it's ready when the milk solids on the bottom of the pan turn a golden to dark brown color and give off a nutty aroma.

Preheat the oven to 350°F degrees. Grease and line an 8-inch square cake pan with parchment paper, leaving extra room on the sides to create a sling to lift the blondie out when cooled.

In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, mix the brown butter, brown sugar, egg and vanilla paste until combined. Add in the flour mixture and stir to combine.

Spread batter into greased parchment lined cake pan, spreading evenly to cover bottom of pan. Pour and spread the rhubarb compote evenly over the batter.

Make the oat topping by combing the ingredients in a small bowl. Stir until combined. Distribute the oat topping over rhubarb in an evenly dispersed layer.

Bake for 25 minutes or until the edges and top are golden brown. Remove from oven and let cool completely before removing from pan.