How to Make Sourdough Blondies with Rhubarb & Almonds

Learn how to make these easy sourdough discard blondies with tart rhubarb and almonds!


•All-purpose flour •Granulated sugar •Dark brown sugar •Egg •Sourdough discard •Melted butter •Rhubarb •Sliced almonds •Salt •Vanilla and almond extracts •Raw sugar, for topping


You only need a spatula and an 8-inch square baking pan for this easy recipe! Preheat the oven to 350ºF (177ºC) and prepare the baking pan with parchment paper.

1. Macerate the Rhubarb

To draw out some of the juices from the rhubarb, macerate the rhubarb with sugar in a small bowl for 30 minutes. Strain the juices and reserve for another use.

2. Mix Wet Ingredients

In a medium-sized mixing bowl, mix the wet ingredients including: •Melted butter •Dark brown sugar •One egg •Sourdough discard •Vanilla and almond extracts

3. Add Dry Ingredients

Add in the all-purpose flour and salt. Mix until the flour is completely hydrated, but don't overmix or you risk cakey blondies (these are meant to be fudgy!)

4. Fold in Rhubarb & Almonds

Fold in about half of hte the macerated rhubarb and most of the sliced almonds into the blondie batter.

5. Top with Rhubarb, Almonds, and Raw Sugar

Pour the sourdough blondie batter into a prepared 8-inch square baking pan. Dapple with the remaining rhubarb, almonds, and sprinkle raw sugar on top.

6. Bake

Bake at 350ºF (177ºC) for 35-40 minutes or until the edges brown and pull away from the sides and a toothpick inserted into the middle comes out clean.

Cool, Slice, and Enjoy!

Let the blondies cool completely in the pan before slicing and serving. These sourdough blondies are an easy twist that are great for late spring and early summer.

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.