Rhubarb and custard blondies
- February 2023
- Makes 9
- Hands-on time 20 min. Oven time 35-40 min
Tart rhubarb cuts through the sweet vanilla richness of these soft blondies, amped up by the toasted nuttiness of brown butter.
Loved this easy bake? Try our sea salt and pecan blondies next.
- 21.3g (12.8g saturated)
- 43.8g (26.7g sugars)
- 160g unsalted butter, cubed, plus extra to grease
- 150g white chocolate, roughly chopped
- 1 tsp vanilla extract
- 160g light brown sugar
- 2 medium free-range eggs
- 200g plain flour
- ½ tsp baking powder
- ½ tsp fine salt
- 100g rhubarb, cut into 5mm slices
- 18cm x 18cm x 4cm baking tray
- Put the butter in a pan with a pinch of salt and cook over a low-medium heat until it melts and eventually turns a golden nutty brown colour (about 5-8 minutes). Take off the heat, wait a minute, then add 100g of the white chocolate and vanilla extract and stir until completely melted and smooth.
- Line the baking tray with baking paper and heat the oven to 140ºC fan/gas mark 3.
- Put the sugar and eggs in a large bowl and whisk with an electric whisk for 5 minutes until pale and doubled in volume. Fold in the white chocolate mixture then sift in the flour, baking powder and salt, folding once more until fully incorporated but not overmixed.
- Pour the mixture into the lined baking tray then sprinkle with the remaining chopped white chocolate and poke in the rhubarb slices. Bake for 35-40 minutes, covering with foil towards the end if it starts to get too brown on top. Leave to cool completely before slicing.
Brown butter or ‘beurre noisette’ is butter that is cooked until the milk solids have browned, resulting in a nutty, toasty, caramelised flavour – an easy way to add another dimension to your baking.
The blondies freeze well for up to 3 months; just defrost thoroughly before eating.
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