Rhubarb Jam & White Chocolate Blondies
RECIPES & BAKING
Rhubarb Jam & White Chocolate Blondies
Soft, buttery white chocolate blondies with bright ribbons of award-winning rhubarb jam.
Quick Answer
These rhubarb jam and white chocolate blondies combine a soft, buttery blondie with pieces of white chocolate and ribbons of sharp, fruity rhubarb jam. The rhubarb cuts through the sweetness of the chocolate beautifully. They take around 10 minutes to prepare and 22 to 28 minutes to bake.
These blondies are built around our award-winning rhubarb jam, handmade in small batches using beautifully pink forced rhubarb.
Cooked slowly in copper pans, the fruit retains its natural brightness and gentle sharpness, creating a jam that is fresh, vibrant and beautifully balanced.
When swirled through a rich white chocolate blondie batter, the rhubarb brings contrast and structure. It cuts through the sweetness, adding pockets of soft ruby intensity throughout each slice.
The result is a bake that feels indulgent yet refined, with a clean, fruit-led finish.
This recipe is a simple way to showcase the character of our rhubarb jam beyond toast or scones. It proves that a well-made preserve can transform everyday baking into something quietly exceptional.
Recipe at a Glance
Rhubarb Jam & White Chocolate Blondies
Makes: 12 to 16 squares
Prep time: 10 minutes
Bake time: 22 to 28 minutes
Oven: 170°C (160°C fan)
Tin: 20cm square tin
Ingredients
150g unsalted butter
200g soft light brown sugar
2 large eggs
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
¼ tsp fine salt
150g white chocolate, chopped
4 to 6 tbsp The Artisan Kitchen Rhubarb Jam
Method
1. Prepare the Tin
Preheat the oven to 170°C (160°C fan). Line a 20cm square tin with baking paper.
2. Melt the Butter
Melt the butter and allow it to cool slightly. Stir in the sugar until glossy and combined.
3. Add the Eggs
Whisk in the eggs one at a time, then add the vanilla extract.
4. Add the Dry Ingredients
Fold in the flour, baking powder and salt until just combined. Stir through most of the white chocolate, reserving a little for the top.
5. Fill the Tin
Spread the mixture evenly into the prepared tin.
6. Swirl in the Rhubarb Jam
Spoon generous dollops of rhubarb jam across the surface and gently swirl with a knife, keeping distinct ribbons visible rather than fully mixing the jam through the batter.
7. Add the Remaining Chocolate
Scatter the remaining white chocolate over the top.
8. Bake
Bake for 22 to 28 minutes until the edges are golden and set but the centre remains slightly soft.
9. Cool and Slice
Allow to cool in the tin before lifting out and slicing into squares.
Sarah’s Kitchen Note
Don’t overwork the rhubarb jam into the batter. Keep those swirls quite distinct. You want little pockets and ribbons of sharp rhubarb running through the sweet white chocolate blondie rather than losing the fruit completely into the mixture.
Why Rhubarb and White Chocolate Work So Well Together
White chocolate is rich, creamy and sweet, which makes rhubarb a particularly good partner. Its natural sharpness provides the contrast the blondie needs, while the fruit brings colour and freshness to an otherwise very rich bake.
Using rhubarb jam rather than fresh rhubarb also gives you concentrated fruit flavour without introducing excess moisture into the blondie batter.
Serving
Serve the blondies slightly warm with thick Greek yoghurt or crème fraîche.
The cool creaminess works beautifully with the natural sharpness of the rhubarb and the richness of the white chocolate.
Shop the Recipe
The Artisan Kitchen Rhubarb Jam
Made in small batches with beautifully pink forced rhubarb, bringing bright fruit flavour and gentle sharpness to baking.
Frequently Asked Questions
Can you use rhubarb jam in blondies?
Yes. Rhubarb jam works particularly well in blondies because its fruitiness and natural sharpness balance the rich, sweet batter. Swirl the jam through rather than completely mixing it in so distinct ribbons of rhubarb remain after baking.
How do I know when blondies are baked?
The edges should look golden and set while the centre remains slightly soft. Avoid overbaking them if you want the blondies to retain their soft, buttery texture.
Why does rhubarb work with white chocolate?
Rhubarb has a naturally sharp fruit flavour that provides contrast to the sweetness and richness of white chocolate, creating a more balanced bake.
Recipe by
Chef Sarah Churchill
Sarah Churchill is the chef and founder of The Artisan Kitchen, creating award-winning preserves in small batches in Gloucestershire and developing recipes that put fruit preserves to work beyond the breakfast table.
