Rhubarb and custard blondies

Method

1. 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.
2. Line the baking tray with baking paper and heat the oven to 140ºC fan/gas mark 3.
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.
4. 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.