These gooey rhubarb and custard blondies will get you keep coming back for more! Delicious, buttery squares topped with rhubarb compote, custard and white chocolate drizzle. Perfect treat to share with your friends and family!
Welcome to this week's post and the recipe! As much as January was dragging and going super- slow, February seems to by flying by! Which I'm totally OK with, because I'm soooo excited for all the new season's produce, that is just around the corner!
So speaking of the new season's produce, today's recipe features one of my favourite, forced rhubarb! It appears very early in the year and it has this characteristic, beautiful bright red colour. I absolutely love using it in bakes, and today's recipe is a great way of making the most of this fab ingredient!
Rhubarb and custard blondies
Just in case if anyone is not familiar with what blondies are... They are like an older sister of brownie. The main difference is there is no cocoa powder in blondies, instead we use white chocolate and vanilla. These dense, fudgy and gooey little squares are just perfect for whenever you need a quick fix of something sweet, but don't fancy baking a cake or anything too complicated.
Why rhubarb and custard?
Firstly, the combination of these two ingredients is simply delicious. Different flavours and contrasting textures of these two are a true excitement for the tastebuds. Tart and tender rhubarb plus sweet, velvety- smooth custard are just perfect together. There has been many combinations of these two ingredients in desserts over the years, but this one, by far, is my favourite to date.
What ingredients do I need to make these blondies?
Let's just start with the fact that you don't actually have to use rhubarb in this recipe. If you are not a fan of rhubarb, simply replace it with your favourite jam or a compote.
But if you do like it, you can use fresh, frozen or canned rhubarb. If you are using canned rhubarb, make sure to drain it first. I like to use fresh, forced rhubarb, mainly because it's much sweeter and more tender than maincrop 'normal', outdoor grown rhubarb. Plus, the colour of it is simply stunning and never fails to impress.
Whichever type of rhubarb you decide to use, it almost always needs some sugar added to it, to reduce its tartness.
To make these rhubarb and custard blondies, you will need 10 ingredients in total. Blondies batter is made by mixing together butter, light brown and caster sugars, flour, custard powder, baking powder, eggs, vanilla extract and white chocolate. The topping is made with rhubarb compote (mixture of rhubarb and caster sugar wit water), custard and white chocolate drizzle.
How to make rhubarb and custard blondies
Start by prepping your rhubarb and custard topping. If you are using fresh rhubarb, cut it into smaller chunks (roughly about 2- 3 cm long) and place it in a wide saucepan with caster sugar and 2 tbsp of water. Cook it until it starts to break up and becomes jammy. If you'd like, you can add few drops of pink food colouring to intensify the colour of the compote.
To make blondies batter, start by melting butter and both sugars together until they become smooth and glossy. Allow the mixture to cool before adding eggs into it.
Next, mix in the dry ingredients: flour, custard powder and baking powder. Add them to the cooled butter mix and stir until combined. Pour in the vanilla and fold in the white chocolate, before pouring the mix into baking tin.
Add dollops of rhubarb compote and custard on top of the batter, and use a cocktail stick or a toothpick to create the marble pattern with it. Bake for 35-40 minutes until the edges are coming away from the tin and the mixture is set. If it starts catching a bit of colour too quickly, cover it with some kitchen foil.
Allow it to cool and drizzle with melted white chocolate. Cut into squares and watch them disappear!
How to store these blondies?
You can store these in the airtight container for up to 3 days. The blondies will also freeze well. Make sure to freeze the individual squares, then defrost overnight in the fridge.
This recipe was adapted from BBC Good Food Magazine. You can find the original recipe here.
Thanks for tuning in to today's post. As always, feel free to leave me a comment and a rating below if you try this recipe!
Rhubarb and custard blondies
- 20 x 30 cm baking tin
- baking parchment
- rubber spatula
- 225 g butter plus some extra for the tin
- 200 g light brown soft sugar
- 100 g caster sugar
- 150 g plain, all- purpose flour
- 50 g custard powder
- ½ tsp baking powder
- 3 medium eggs
- 250 g white chocolate chips (or finely chopped white chocolate)
- 2 tsp vanilla extract
For the rhubarb and custard topping:
- 200 g rhubarb chopped into 3-4 cm pieces
- 75 g caster sugar
- 4 tbsp ready- made custard
To make rhubarb and custard topping:
- 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.
- 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 35- 40 minutes until set and the edges are coming away from the sides of the tin. Leave in the tin to cool.
- Melt the remaining 100g of white chocolate chips or white chocolate and drizzle it over the cooled blondies. Cut into equal squares and enjoy!
- You can add few drops of pink food colouring to your rhubarb compote to intensify the colour
- Instead of using fresh rhubarb, you can also use frozen or canned rhubarb (if using canned rhubarb, make sure to drain it first)
- If you are not a fan of rhubarb, you can swap it for your favourite jam or compote
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