Rhubarb & custard blondies served on a tray

Rhubarb & custard blondies

  • Rating: 4 out of 5.25 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

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

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal464
fat24g
saturates14g
carbs57g
sugars44g
fibre1g
protein5g
salt0.6g
Advertisement

Ingredients

For the rhubarb & custard swirl

  • 200g rhubarb (frozen, or canned and drained is fine)
  • 75g caster sugar
  • pink or red food colouring (optional)
  • 4 tbsp ready-made custard (from a carton is fine, or made up from powder)

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
RHUBARB

Frozen or canned rhubarb is available all year round, but while in season, rhubarb can be picked up cheaply in bunches. It freezes well, too – just chop and put in a container in the freezer until you’re ready to make a compote (without the colouring). You can spoon it over porridge, yogurt or make a crumble. It keeps for up to four days covered in the fridge.

MIX IT UP

If you don't have rhubarb, you can use any jam or compote – swirl through ready-made raspberry jam, or a homemade pear and apple compote for a crumble-inspired blondie. 

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.25 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content