Rhubarb Custard Blondies Recipes

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.

RECIPES

Steps:

• 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.

RHUBARB AND CUSTARD BLONDIES

Steps:

• Cut the rhubarb into 4cm pieces and place in a medium-sized saucepan.
• Add the sugar and vanilla, along with 2tbsp water and place on a low-medium heat on the hob.
• Leave to simmer, stirring every now and then, for 10 minutes.
• Add a few drops of red food colouring if you want that signature pink colour and stir thoroughly. Set aside to cool.
• Preheat your oven to 160C / 320F and adjust a rack to the middle shelf.
• Grease a 9x9 inch square tin with butter and line with baking parchment.
• In a medium bowl, sift the flour, custard powder and baking powder then mix to combine.
• In a medium saucepan, melt the butter and sugar over a low heat with a pinch of salt, then remove from the heat and leave to cool completely.
• Once the mixture has cooled, transfer it into a large bowl and whisk in your egg.
• Add the flour mixture, stirring until just combined then add the chopped chocolate mixing until everything is nicely incorporated.
• Using a rubber spatula, swirl through the jammy stewed rhubarb and vanilla custard, leaving a little to dollop over the top.
• Transfer the batter into the prepared tin and smooth into an even layer. If you're left with a little rhubarb mixture and custard, dollop onto the top of the blondie mix and use a knife to swirl.
• Bake for 25-30 minutes until golden and bubbling. N.B. The rhubarb will have thickened slightly, and the custard will brown a little. While it may look a little wet in the centre, the blondies will continue to cook once removed from the oven.
• Remove from the oven and leave to cool in the tin for at least 15 minutes.
• Lift the blondies out of the tin and transfer to a wire rack to cool completely then slice and enjoy!

RHUBARB & CUSTARD BLONDIES

Steps:

• 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.
• 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.
• 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.
• 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.

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!