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.
9 ingredients5 steps
Nut Free
Vegetarian
Method
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.
Ingredients
MetricImperial
For the Blondies
175gRhubarb (fresh or tinned)
2 tbspWater
200gUnsalted butter (melted)
300gSilver Spoon White Granulated Sugar
3Large eggs
125gAllinson's Plain White Flour
75gCustard powder
200gWhite chocolate chips
100gCustard
Nutritional information per 74g serving
Energy 302cal
Fat 16g
of which Saturates 9.3g
Carbohydrates 37g
of which Sugars 27g
Protein 3.6g
Salt 0.14g
4 Baker Ratings
After 35 mins my middle was still so runny but top was getting too brown. I covered with foil but took an hour for middle to cook. Tasted nice but very caramelised too and sided- very crunchy and unlike photo on web which shows light colour.
Love this?
Best blondie recipe ever.freezes well too.I made for a party and everyone said it was the best they had tasted
