Rhubarb Strawberry Blondies

• 1 cup Strawberries, Sliced
• 1 cup Rhubarb, Diced
• 2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Cardamom
• 1/2 teaspoons Salt
• 2 cups Brown Sugar (lightly Packed)
• 1 cup Butter, Melted
• 2 whole Eggs
• 2 teaspoons Vanilla

1. Preheat oven to 350u0b0F.
2. Lightly butter a 9x13 baking dish. Cover the bottom of the dish with strawberries and rhubarb (I've done this when the rhubarb was frozen and it still turns out well).
3. Mix together flour, baking powder, cinnamon, cardamom, and salt.
4. Add sugar to melted butter and mix until dissolved. Whisk in eggs and vanilla. Add mixture to dry ingredients and mix until combined.
5. Pour the batter on top of the fruit and spread gently to disperse it (it doesn't have to look perfect, it will even out as it bakes). Bake on the center rack in the oven until a toothpick (or knife) placed in the center comes out clean (approximately 35-45 minutes). Let cool for at least 10 minutes and then cut in squares to serve.

strawberries, rhubarb, whole wheat pastry flour, baking powder, cinnamon, cardamom, salt, brown sugar, butter, eggs, vanilla

Taken from tastykitchen.com/recipes/desserts/rhubarb-strawberry-blondies/ (may not work)