Rhubarb and custard blondies

INGREDIENTS

For the rhubarb

200 g rhubarb (chopped into 4cm pieces)

100 g caster sugar

1 tsp vanilla bean paste (I like Taylor & Colledge)

Few drops red food colouring

2 tbsp water

For the blondies

190 g plain flour (sifted)

20 g Bird’s Eye custard powder

1.5 tsp baking powder

170 g unsalted butter

300 g light brown sugar

Pinch fine sea salt

1 tsp vanilla bean paste (I like Taylor & Colledge)

1 large egg (at room temperature)

100 g white chocolate (roughly chopped into chunks)

100 g ready-made vanilla custard

METHOD

To make the stewed rhubarb

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.

To make the blondies

Preheat your oven to 160C / 320F and adjust a rack to the middle shelf.

Grease a 9×9 inch square tin with butter and line with baking parchment.

In a medium bowl, sift the flour 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!

Recipe credit: Anna Banana