These Rhubarb and Custard Blondies make a change from the chocolate brownie.
“Rhubarb and custard is an iconic flavour combination – whether you think of those boiled sweets (my parents used to adore them) or even just stewed rhubarb topped with fresh custard, the sweet tang you get from the rhubarb, combined with the lovely flavour of custard, it really is amazing,” says blogger and baker, Jane Dunn. “Add these delicious flavours to a blondie traybake and it wins everyone’s favourite bake!”
Read: Rhubarb and Strawberry Crumble
Makes: 16
Ingredients
- 175g rhubarb
- 300g white granulated sugar
- 2 tablespoons water
- 200g unsalted butter, melted
- 3 eggs
- 125g plain flour
- 75g custard powder
- 200g white chocolate chips or chunks
- 100g custard
Method
Chop the rhubarb into pieces, and add to a pan with 50g of the sugar and the water. Place over medium heat, stirring occasionally, for about five minutes, or until the rhubarb softens. Set aside to cool.
Preheat the oven to 180 degrees C/160 degrees C fan and line a 23cm square tin with parchment paper.
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.
Read: Peanut Butter Blondies
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.
Bake the blondies for 30-35 minutes, or until there is an ever so slight wobble in the middle. Leave them to cool fully in the tin before cutting into 16 squares.
How to customise
I use fresh or tinned rhubarb depending on the season – if using tinned rhubarb, use the syrup from the tin instead of the two tablespoons of water.
You can use ready-made custard, or make up some custard using more custard powder.
Read: Vanilla Bean Yoghurt with Poached Rhubarb
You can leave out the white chocolate chips or chunks or swap them for a different flavour of chocolate.
The rhubarb can be swapped for another fruit, such as cherries, blackberries, or even apples!
Jane’s Patisserie by Jane Dunn is published by Ebury Press, available now. Photography by Ellis Parrinder.
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