Prep: 1. Preheat the oven to 400. 2. Zest lime and chop rhubarb. 3. In a bowl, combine rhubarb, 2 tablespoons white sugar, and lime zest. Set aside for 10 minutes 4. Roast Rhubarb for Topping: spread rhubarb in baking pan and roast, covered in foil, for 10 minutes. Remove foil and continue roasting for another 2 minutes. Set aside to cool. Make: 1. Reduce oven heat to 375 and grease 8-inch square baking pan (or line with greased parchment paper). 2. Melt butter until it starts to foam slightly. Set aside 3. After butter has cooled for about 5 minutes, whisk together butter, brown sugar and 1/3 cup white sugar until smooth. Whisk in egg and vanilla. 4. Gently fold flour and cinnamon into the liquids, add 1 cup white chocolate chips. 5. Spread out the blondie batter in prepared baking pan. 6. Spread roasted rhubarb on top, then sprinkle remaining 1/2 cup white chocolate chips on top 6. Bake for 30-35 minutes, until the edges are golden brown.