Three of my favourite things in a blondie: rhubarb, custard and white chocolate. And they taste as good as they sound! Our Harbinger Rhubarb Preserve is swirled through the white chocolate custard flavoured blondies, and during baking turns to an irresistible sticky texture.
Great cold, but even better served warm with custard.
Rhubarb & Custard Blondies
Helen Upshall
Rated 3.7 stars by 9 users
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Rhubarb, custard & white chocolate blondie
Ingredients
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185g plain flour
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75g Birds custard powder
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1 tsp baking powder
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Pinch sea salt
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200g salted butter, room temperature
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100g soft brown sugar
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1 tsp vanilla paste
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4 large free-range eggs
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150g white chocolate
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125g Harbinger Rhubarb Preserve
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20cm x30cm | 8” x 12” baking tin, greased and lined
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Icing sugar
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Warm custard, optional
YOU WILL NEED
TO SERVE
Directions
Preheat the oven to 180C/160C fan/gas 4.
In a large bowl, sieve together the flour, custard powder and baking powder. Add the salt.
Using a food mixer or electric hand mixer, cream together the butter, sugars and vanilla until light and smooth.
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.
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.
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.
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.
Recipe Note
Like a traditional brownie, blondies are better once they have had chance to set in the fridge overnight. Just ensure the blondies are fully cooled but ideally cold before slicing to pieces (I know, it's hard to wait but trust me it's worth it!)
