Rhubarb & Custard Blondies

Directions

1. Preheat the oven to 180C/160C fan/gas 4.

2. In a large bowl, sieve together the flour, custard powder and baking powder. Add the salt.

3. Using a food mixer or electric hand mixer, cream together the butter, sugars and vanilla until light and smooth.

4. Crack in the eggs and briefly whisk again before adding the dry ingredients. Briefly beat the ingredients together just until a smooth, thick batter is achieved. Roughly chop the white chocolate into 1 - 2cm pieces, add to the batter and gently fold through.

5. Spoon the blondie batter into the prepared baking tin and smooth into the corners of the tin using a pallet knife or back of spoon. Dot the rhubarb preserve across the batter before rippling into the blondie mixture using a fork or knife.

6. Bake in the oven for 30 minutes until golden on top and just set. Remove from the oven and allow to fully cool before placing in the fridge for at least 4 hours, ideally overnight.

7. Once fully cooled, remove from the baking tin and discard of the baking paper. Slice into 12 large pieces and allow to come to room temperature. Serve with a sprinkling of icing sugar or with warm custard as a dessert.