A classic combination, sweet and sharp softened rhubarb with a thick and creamy custard. Baked into soft buttery blondies with studs of white chocolate throughout and drizzled on top.
Total time to make : 40 - 45 minutes
Time to prepare : 15 minutes
Time to bake : 25 - 30 minutes
Servings : 24 squares
180g rhubarb, chopped into 1" chunks
80g caster sugar
Pink food colouring*
6 tbsp custard (ready-made or made from powder*)
100g white chocolate (to drizzle)
90g butter, room temperature
170g light brown sugar
125g plain flour
1/2 tsp salt
4 tbsp custard powder
1 tbsp vanilla essence or extract
200g white chocolate chunks or chips
To make the rhubarb compote, put the chopped rhubarb in a small saucepan with the caster sugar and 2 tbsp water over a medium heat. Cook for 10 - 12 minutes, allowing it to gently simmer, stirring often to break down the rhubarb. It will thicken into a jam-like texture. Remove from the heat and allow to cool. If you'd like it to be a more vibrant pink colour, add a few drops of pink food colouring.
For the custard topping, either use ready made custard or make yours from the powder mix before starting on the blondies, to allow it to cool.
Pre-heat a fan oven to 170C and grease and line an 8 x 8" baking tin.
In a large bowl, mix the butter and light brown sugar together until combined.
Crack in 2 eggs, mixing one at a time, then add the vanilla.
Add in the plain flour, custard powder and salt and fold through until it's just mixed through. Add in the white chocolate chunks or chips and stir again to distribute evenly. It should be a thick, heavy batter.
Pour the batter into the prepared tin and use a spatula to spread and level it out. Dollop the thickened and cooled rhubarb compote over the top of the mixture, then dollop the cooled custard on top, it doesn't need to be neat. Use a skewer to lightly swirl the rhubarb and custard together and through the blondie mix, being careful not to over-swirl (or everything will mix together into a pale pink mix).
Bake for 20 - 25 minutes, removing from the oven when the edges are starting to turn golden and the centre is just set, they will firm up once cooled.
Wait until blondies are completely cooled, melt the extra white chocolate to drizzle over if using, and slice sharp clean knife.
(per serving, with extra drizzle)
17g fat, 30g carbs, 6g protein
Good to know:
Rhubarb varieties differ with some being more muted and green-hued. Pink food colouring can make the rhubarb compote 'pop' with colour and be a more vibrant contrast to the yellow custard. This is purely for aesthetic reasons (I learned it through food photography!). Use a gel based, natural food colouring.
For the custard to swirl through to top, you can use pre-made and shop bought or make your own (from scratch or powdered). Don't worry if the custard forms a skin as it cools or is a bit clumpy, you don't notice when it's mixed in with the blondie and the heat going back in to the oven helps smooth this out.
For straight, super clean lines, keep the blondies in the fridge until chilled before slicing.
Store at room temperature in an airtight container for up to 5 days.
Can be frozen once baked, wrap individually in cling wrap and store for up to 3 months. Defrost fully before eating.