Rhubarb and custard blondies
- Portion size: Makes 9
- Hands-on time 20 min. Oven time 35-40 min
- Difficulty: easy
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.
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Ingredients
- 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
Specialist kit
- 18cm x 18cm x 4cm baking tray
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Method
- 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.
Nutrition
- 391kcals Calories
- 21.3g (12.8g saturated) Fat
- 5.5g Protein
- 43.8g (26.7g sugars) Carbs
- 1.1g Fibre
- 0.7g Salt
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Reviews
This is a fantastic recipe. Really easy and simple to make but is very much more than the sum of its parts. It did take longer to bake than the recipe stated but I suspect that’s my oven and not the fault of the recipe writer. They are going down a storm with my family so I’ll definitely be making more.
Hi Matilda, it’s great to hear you enjoyed the recipe and thank you so much for the feedback! Happy baking.
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