Rhubarb Custard Blondies Recipes

RHUBARB AND CUSTARD BLONDIES

Rhubarb and custard blondies image

These gooey rhubarb and custard blondies with white chocolate are to die for! Super easy recipe for utterly delicious dessert that you will find hard to resist!

Provided by Anna Wierzbinska (adapted from BBC Good Food Magazine)

Categories Dessert

Number Of Ingredients 12

Ingredients

225 g butter (plus some extra for the tin)
200 g light brown soft sugar
100 g caster sugar
150 g plain, all- purpose flour
50 g custard powder
1/2 tsp baking powder
3 medium eggs
250 g white chocolate chips ((or finely chopped white chocolate))
2 tsp vanilla extract
200 g rhubarb (chopped into 3-4 cm pieces)
75 g caster sugar
4 tbsp ready- made custard (or make it from custard powder)

Steps:

Place the chopped rhubarb into a wide pan with caster sugar and 2 tbsp of water. Cook on a medium heat, stirring frequently, for about 10 minutes, or until the rhubarb breaks down and turns jammy. Set aside to cool. If you are using powdered custard only, make the custard topping now and set it aside to cool.
Heat the oven to 180 C (160 C fan). Place the butter and both sugars in a medium pan over a low heat. Melt them together until smooth and glossy, remove from the heat and cool for about 10 minutes.
In a large bowl, sieve together the flour, custard powder and baking powder. Butter the baking tin and line it with baking parchment.
Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients, until you have a smooth batter. Stir in 150g of white chocolate chips or chopped white chocolate and vanilla. Pour the batter into the baking tin then use a teaspoon to swirl the rhubarb on top of the batter.
Add dollops of custard, then swirl a skewer or a toothpick through the rhubarb and custard to create the marbled pattern. Bake for 40-50 minutes until set and the edges are coming away from the sides of the tin. If the bake starts to catch the colour too much, cover it with kitchen foil. Leave in the tin to cool, then transfer to the fridge for minimum 2 hours or overnight.
Melt the remaining 100g of white chocolate chips or white chocolate and drizzle it over the cooled blondies. Cut into equal squares and enjoy!

Nutrition Facts : Calories 250 kcal, Carbohydrate 44 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 45 mg, Sodium 70 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 3 g, ServingSize 1 serving

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