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.