Rhubarb and Custard Blondies

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I love rhubarb. Especially forced rhubarb that’s around at this time of the year. The most perfect pink. It’s just asking to be instagrammed. So I bring you rhubarb and custard blondies.

Rhubarb and custard is a classic flavour combination. And blondies are just delicious, so seems like a match made in heaven. Why should crumble have a monopoly on rhubarb and custard?!

Let me know if you give this recipe a go.

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Rhubarb and Custard Blondies

Blondies flavoured with custard powder and swirling with stewed rhubarb and more custard
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Keyword: blondies, custard, rhubarb
Servings: 16

Equipment

  • 20cm (8in) square tin

Ingredients

Rhubarb and Custard Swirl

  • 200 g rhubarb
  • 25 g sugar
  • 1 tbsp custard powder
  • 1 tbsp sugar
  • 250 ml milk
  • 50 g white chocolate optional drizzle afterwards

Blondies

  • 250 g unsalted butter
  • 125 g caster sugar
  • 200 g light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ tsp salt
  • 55 g custard powder
  • 15 g cornflour or replace with plain flour
  • 230 g plain flour
  • 150 g white chocolate I suggest a bar chopped into chunks rather than chips

Instructions

Rhubarb

  • Cut the rhubarb into 3-4cm pieces.
  • Place into saucepan with 25g sugar and a teaspoon of water. Simmer until rhubarb breaks apart and becomes jammy. About 10 minutes.
  • Set aside.

Custard

  • The instructions for making custard from powder will be the back to the packet.
  • But for Bird's, mix custard powder and sugar with one tablespoon of milk until a paste forms. Pour in the rest of the milk.
  • Heat in microwave for 2-3 minutes until thick.

Blondies

  • Line your 20cm square baking tray with greaseproof paper.
  • Preheat oven to 180°C/160°C fan.
  • Melt the unsalted butter and mix through both sugar.
  • Add your vanilla and both eggs and mix well.
  • Add your dry ingredients – salt, custard powder, cornflour, flour and thoroughly combine.
  • Stir through your chopped white chocolate.
  • That simple. Now pour into your prepared tin.
  • Blob your rhubarb and custard across the surface of the blondies mixture. Swirl through with a knife or skewer until the surface looks marbled.
  • Bake for 45-55 minutes. Until the edges are set but there's a very slight wobble in the centre.
  • Leave cool completely in the tray.
  • Melt the 50g of white chocolate and drizzle across the surface.

Notes

  1. The cornflour will help keep the blondies chewy. Can easily be subbed for more plain flour.
  2. You can replace the rhubarb with your favourite jam.
  3. Blondies are always better underbaked than overbaked.

Enjoy, R x

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