RHUBARB & CUSTARD BLONDIES
Add custard powder to blondie mix for an extra fudgy texture. Pair with rhubarb for a classic flavour combination, or try swirling in some jam or compote
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 13
Steps:
- For the rhubarb & custard swirl, put the rhubarb and sugar in a wide pan with 2 tbsp water (omit the water if using canned rhubarb). Cook over a medium heat, stirring frequently for about 10 mins, until the rhubarb breaks down and turns jammy. Add a few drops of food colouring if you want a pink rhubarb swirl, but the flavour will still be great if you're using green-tinged rhubarb. Leave to cool.
- Heat the oven to 180C/160C fan/gas 4. Put the butter and both sugars into a pan and put over a low heat. Melt together until smooth and shiny, then remove from the heat, and leave to cool for 10 mins while you sieve the flour, custard powder and baking powder in a bowl. Butter a 20 x 30cm baking tin and line with baking parchment.
- Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients until you have a smooth batter. Stir in 150g of the chocolate chips and the vanilla. Pour into the brownie tin, then use a teaspoon to swirl rhubarb compote on top of the batter. Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled pattern.
- Bake for 35-40 mins until set and the edges are coming away from the sides of the tin, then leave in the tin to cool. Melt the remaining 100g chocolate in short blasts in the microwave or in a bowl set over a pan of simmering water. Use a spoon to drizzle the chocolate over the blondie in a zig-zag pattern. Cut into squares to serve. Will keep for three days in an airtight container, or freeze the squares individually.
Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
RHUBARB AND CUSTARD BLONDIES
These gooey rhubarb and custard blondies with white chocolate are to die for! Super easy recipe for utterly delicious dessert that you will find hard to resist!
Provided by Anna Wierzbinska (adapted from BBC Good Food Magazine)
Categories Dessert
Number Of Ingredients 12
Steps:
- Place the chopped rhubarb into a wide pan with caster sugar and 2 tbsp of water. Cook on a medium heat, stirring frequently, for about 10 minutes, or until the rhubarb breaks down and turns jammy. Set aside to cool. If you are using powdered custard only, make the custard topping now and set it aside to cool.
- Heat the oven to 180 C (160 C fan). Place the butter and both sugars in a medium pan over a low heat. Melt them together until smooth and glossy, remove from the heat and cool for about 10 minutes.
- In a large bowl, sieve together the flour, custard powder and baking powder. Butter the baking tin and line it with baking parchment.
- Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients, until you have a smooth batter. Stir in 150g of white chocolate chips or chopped white chocolate and vanilla. Pour the batter into the baking tin then use a teaspoon to swirl the rhubarb on top of the batter.
- Add dollops of custard, then swirl a skewer or a toothpick through the rhubarb and custard to create the marbled pattern. Bake for 40-50 minutes until set and the edges are coming away from the sides of the tin. If the bake starts to catch the colour too much, cover it with kitchen foil. Leave in the tin to cool, then transfer to the fridge for minimum 2 hours or overnight.
- Melt the remaining 100g of white chocolate chips or white chocolate and drizzle it over the cooled blondies. Cut into equal squares and enjoy!
Nutrition Facts : Calories 250 kcal, Carbohydrate 44 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 45 mg, Sodium 70 mg, Fiber 1 g, Sugar 33 g, UnsaturatedFat 3 g, ServingSize 1 serving
RECIPES
When the flavours of rhubarb and custard sweets meets blondie the results are incredible. Add Janes Patisserie into the mix too and you know you are going to be in for a fabulous bake. This recipe from Janes Patisseries recipe book really is next level Rhubarb and Custard cake. You can either bake with fresh rhubarb or tinned, if it is out of season (use the syrup from the tin rather than 2 tbsp of water) so these blondies can be enjoyed all year round. Not a fan of Rhubarb? Experiment with different fruits; cherries, blackberries and apples they all taste super scrummy.
Time 1h15m
Yield 16
Number Of Ingredients 18
Steps:
- Step 1:Chop the rhubarb into pieces, and add to a pan with 50g of the sugar and the water. Place over a medium heat, stirring occasionally, for about 5 minutes, or until the rhubarb softens. Set aside to cool.Step 2:Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.Step 3:Put the melted unsalted butter and remaining 250g sugar into a large bowl and beat until smooth. Add the eggs and beat until smooth, then add the plain flour and custard powder and beat until combined. Fold through the white chocolate chips or chunks.Step 4:Pour the mixture into the tin and spread out evenly. Dollop the rhubarb mixture and custard over the top and swirl through slightly using a cake skewer or knife.Step 5:Bake the blondies for 30-35 minutes, or until there is an ever so slight wobble in the middle. Leave the blondies to cool fully in the tin before cutting into 16 squares.
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