Rhubarb and custard blondies
A classic blondie filled with white chocolate chunks and swirled with jammy stewed rhubarb and creamy vanilla custard.
Ingredients
For the rhubarb
- 200 g rhubarb chopped into 4cm pieces
- 100 g caster sugar
- 1 tsp vanilla bean paste I like Taylor & Colledge
- Few drops red food colouring
- 2 tbsp water
For the blondies
- 190 g plain flour sifted
- 20 g Bird's Eye custard powder
- 1.5 tsp baking powder
- 170 g unsalted butter
- 300 g light brown sugar
- Pinch fine sea salt
- 1 tsp vanilla bean paste I like Taylor & Colledge
- 1 large egg at room temperature
- 100 g white chocolate roughly chopped into chunks
- 100 g ready-made vanilla custard
Instructions
To make the stewed rhubarb
- Cut the rhubarb into 4cm pieces and place in a medium-sized saucepan.
- Add the sugar and vanilla, along with 2tbsp water and place on a low-medium heat on the hob.
- Leave to simmer, stirring every now and then, for 10 minutes.
- Add a few drops of red food colouring if you want that signature pink colour and stir thoroughly. Set aside to cool.
To make the blondies
- Preheat your oven to 160C / 320F and adjust a rack to the middle shelf.
- Grease a 9x9 inch square tin with butter and line with baking parchment.
- In a medium bowl, sift the flour, custard powder and baking powder then mix to combine.
- In a medium saucepan, melt the butter and sugar over a low heat with a pinch of salt, then remove from the heat and leave to cool completely.
- Once the mixture has cooled, transfer it into a large bowl and whisk in your egg.
- Add the flour mixture, stirring until just combined then add the chopped chocolate mixing until everything is nicely incorporated.
- Using a rubber spatula, swirl through the jammy stewed rhubarb and vanilla custard, leaving a little to dollop over the top.
- Transfer the batter into the prepared tin and smooth into an even layer. If you're left with a little rhubarb mixture and custard, dollop onto the top of the blondie mix and use a knife to swirl.
- Bake for 25-30 minutes until golden and bubbling. N.B. The rhubarb will have thickened slightly, and the custard will brown a little. While it may look a little wet in the centre, the blondies will continue to cook once removed from the oven.
- Remove from the oven and leave to cool in the tin for at least 15 minutes.
- Lift the blondies out of the tin and transfer to a wire rack to cool completely then slice and enjoy!