Description
Chewy, bittersweet blondies with tender rhubarb, velvety custard layers, and rich chocolate. Perfect for breakfast or desserts, combining tart rhubarb, creamy custard, and fudgy dough for a nostalgic, modern treat.
Ingredients
225 g butter (plus extra for greasing tin)
200 g light brown sugar
100 g caster sugar
150 g plain flour (gluten-free option available)
50 g custard powder
½ teaspoon baking powder
2 teaspoons vanilla extract
200 g rhubarb (chopped 3–4 cm pieces)
250 g white chocolate (chips or chopped)
40 ml water (for custard topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9 inch tin.
Melt 225 g butter, mix with 200 g light brown sugar for 5 minutes until golden.
Stir in 150 g flour, 50 g custard powder, ½ teaspoon baking powder, and 2 teaspoons vanilla.
Spread half the mixture into the tin. Top with 200 g stewed rhubarb (simmer 200 g rhubarb with 100 g caster sugar for 5 minutes).
Drizzle with 40 ml warm water and remaining 50 g caster sugar mixed with 50 g custard powder.
Sprinkle with 250 g white chocolate pieces. Bake 45 minutes until golden.
Cool completely before cutting into 12-16 squares.
Notes
Freeze rhubarb for a contrasting texture. Skip custard powder for basic blondies. Store in an airtight container for 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: British-Inspired Desserts
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 32g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg