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Preheat your oven to 350ºF. Prepare an 8×8" baking pan by spraying it with cooking spray or lining it with parchment paper.
In a large bowl, combine the melted butter with the brown sugar and granulated sugar, whisking until well blended.
Add the eggs and vanilla extract to the mixture, whisking until smooth.
Incorporate the flour, baking powder, and salt into the butter mixture, stirring with a wooden spoon until everything is combined. The batter will be quite thick.
Gently fold in ¾ cup of the diced strawberries and ¾ cup of the sliced rhubarb.
Pour the batter into the prepared baking pan, spreading it out evenly. Press the remaining strawberries and rhubarb into the top of the batter.
If desired, you can also press a few pieces of white chocolate into the top.
Bake the blondies for 30-35 minutes, or until a knife inserted into the center comes out clean.
Allow the blondies to cool completely. For an extra touch, drizzle melted white chocolate over the top.
If you love white chocolate, consider adding 5 ounces of chopped white chocolate into the blondie batter.