Rhubarb And Custard Blondies Recipes

RHUBARB AND CUSTARD BLONDIES

Steps:

• 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. If you are using powdered custard only, make the custard topping now and set it 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 40-50 minutes until set and the edges are coming away from the sides of the tin. If the bake starts to catch the colour too much, cover it with kitchen foil. Leave in the tin to cool, then transfer to the fridge for minimum 2 hours or overnight.
• Melt the remaining 100g of white chocolate chips or white chocolate and drizzle it over the cooled blondies. Cut into equal squares and enjoy!

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.