Yields12 Servings
225 g Butter, plus extra for the tin
200 g Soft light brown sugar
100 g Caster sugar
150 g Plain flour
50 g Custard powder
½ tsp Baking powder
3 Medium eggs
250 g White chocolate chips
2 tsp Vanilla extract
For the rhubarb and custard swirl:
200 g Frozen rhubarb
75 g Caster sugar
Pink, or red, food colouring
4 tbsp Fresh custard
To make the rhubarb and custard swirl:
1Place the rhubarb and sugar in a wide pan, then add 2 tablespoons of water.
2Cook over a low-medium heat, stirring frequently, for about 10 minutes, until the rhubarb breaks down and turns jammy.
3Add a few drops of food colouring if you want a pink rhubarb swirl.
4Remove from the heat and leave to cool.
5Heat the oven to 180°C/gas mark 4.
6Place the butter, brown sugar, and castor sugar in a pan, then set it over a low heat.
7Melt together until smooth and shiny.
8Remove from the heat, then leave to cool for 10 minutes while you sift the flour, custard powder, and baking powder into a bowl.
9Butter a 20cm x 30cm baking tin, then line with baking parchment.
10Beat the eggs with the cooled butter and sugar mixture, then fold in the dry ingredients until you have a smooth batter.
11Stir in 150g of the white chocolate chips, and the vanilla.
12Pour the mixture into the prepared tin, then use a teaspoon to swirl the rhubarb compote on top of the batter.
13Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled effect.
14Bake for 35-40 minutes until set and the edges are coming away from the sides of the tin.
15Leave in the tin too cool.
16Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water.
17Use a spoon to drizzle the melted chocolate over the top of the blondies in a zigzag pattern.
18Cut into squares to serve. Will keep in an airtight container for up to 3 days.
Ingredients
225 g Butter, plus extra for the tin
200 g Soft light brown sugar
100 g Caster sugar
150 g Plain flour
50 g Custard powder
½ tsp Baking powder
3 Medium eggs
250 g White chocolate chips
2 tsp Vanilla extract
For the rhubarb and custard swirl:
200 g Frozen rhubarb
75 g Caster sugar
Pink, or red, food colouring
4 tbsp Fresh custard
Directions
To make the rhubarb and custard swirl:
1Place the rhubarb and sugar in a wide pan, then add 2 tablespoons of water.
2Cook over a low-medium heat, stirring frequently, for about 10 minutes, until the rhubarb breaks down and turns jammy.
3Add a few drops of food colouring if you want a pink rhubarb swirl.
4Remove from the heat and leave to cool.
5Heat the oven to 180°C/gas mark 4.
6Place the butter, brown sugar, and castor sugar in a pan, then set it over a low heat.
7Melt together until smooth and shiny.
8Remove from the heat, then leave to cool for 10 minutes while you sift the flour, custard powder, and baking powder into a bowl.
9Butter a 20cm x 30cm baking tin, then line with baking parchment.
10Beat the eggs with the cooled butter and sugar mixture, then fold in the dry ingredients until you have a smooth batter.
11Stir in 150g of the white chocolate chips, and the vanilla.
12Pour the mixture into the prepared tin, then use a teaspoon to swirl the rhubarb compote on top of the batter.
13Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled effect.
14Bake for 35-40 minutes until set and the edges are coming away from the sides of the tin.
15Leave in the tin too cool.
16Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water.
17Use a spoon to drizzle the melted chocolate over the top of the blondies in a zigzag pattern.
18Cut into squares to serve. Will keep in an airtight container for up to 3 days.
Rhubarb and Custard Blondies
AuthorEmily GrayCategoryBaking, Emily\'s Kitchen & Bar, Snacks, Vegetarian