We have been overwhelmed by how much you lovely lot have been raving about our bright pink Rhubarb and White Chocolate Blondies. So for all you bakers who fancy giving it a go whilst rhubarb is still in season, here’s the recipe…
White Chocolate and Rhubarb Blondies
Makes approximately 12 slices
300g good quality White Chocolate
250g unsalted butter
300g caster sugar
3tsp vanilla extract
150g self-raising flour
200g plain flour
5-6 Rhubarb stalks
Caster sugar to taste
- Preheat oven to 170°C and line a non-stick tray bake tin with baking parchment
- To start- prepare your rhubarb, trim the ends then cut into shorter pieces about 3-4 cm in length
- Place the rhubarb on a baking tray with the zest of an orange, a grating of fresh ginger and a sprinkle of caster sugar. The amount of sugar added depends entirely on your taste and how sharp the rhubarb can be. We suggest adding a small amount to begin with as you can always add more to sweeten it when it has been cooked.
- Bake the rhubarb at 170°C for 10-12 mins approx, you want the rhubarb to soften but to still hold its shape
- Whilst the rhubarb is cooking mix together the sugar and eggs, using a stand mixer or hand mixer preferably. When well beaten, add in the vanilla essence and fold in both the self-raising and plain flour.
- When well mixed; melt the butter and white chocolate, separately, either over a bain marie or in the microwave in short bursts so not to overheat
- Slowly pour the butter and melted white chocolate into the sugar and egg mix and then gently fold the mixture together using a spatula
- When the rhubarb is cooked, remove from the oven and leave to cool. Turn your oven down to 160°C.
- Take half of the cooled rhubarb and leave to one side. Blend the remaining rhubarb into a thick pulp
- When blended taste the rhubarb to see if it needs more sugar (remember the white chocolate will add more sweetness but if your rhubarb is sharp then you may need to add a little more caster sugar. If so, add a little sugar at a time and mix thoroughly
- When you’re happy with the sweetness of your rhubarb gently fold the blended rhubarb through your blondie mix using a spatula or spoon. When the pink mixture is swirled throughout the blondie pour it into your lined baking tray
- To finish off take your remaining roasted rhubarb and dot them around on top of the mixture, don’t worry if they sink a little when baking- it’ll still look and taste fab
- Bake your blondies for 30mins for 160°C until golden brown around the edges but with still a bit of the famous brownie wobble.
Enjoy – and don’t worry if you don’t fancy cooking up a batch at home we will continue to serve them throughout rhubarb season!