Sourdough Blondies with Rhubarb and Almonds

Combine the rhubarb and granulated sugar in a small bowl and rest for 30 minutes to an hour to macerate the rhubarb and draw out some of the juices. Strain the juices and reserve for another use.
136 g Rhubarb, 50 g Granulated Sugar
Preheat the oven to 350ºF (177ºC).
Oil an 8-inch square baking pan and line it with parchment paper with a slight overhang on two sides to make removing the blondies easier.
In a medium-sized mixing bowl, mix together the wet ingredients. Make sure any clumps of brown sugar dissolve. The mixture will be thick and gooey.
141 g Unsalted Butter, 1 Egg, 200 g Dark Brown Sugar, 1 ½ tsp Vanilla Extract, ½ tsp Almond Extract, 100 g Sourdough Discard
Add the flour and salt and mix just until there's no more visible flour in the batter.
100 g All-purpose flour, 1 tsp Kosher Salt
Fold in half of the strained rhubarb and 20g of sliced almonds into the batter. Then, pour the batter into the prepared baking pan and use the spatula to spread the batter to the edges of the pan.
Top the blondies with the reserved rhubarb and reserved sliced almonds. Finally, sprinkle the raw sugar on top.
30 g Sliced Almonds
Bake the sourdough blondies for 35-40 minutes or until the edges are dark brown and pull away from the sides and a toothpick inserted into the middle comes out clean.
Cool completely on a wire rack. Use the wings of the parchment to easily remove the blondies from the pan and slice.
2 TBSP Raw Sugar