Description
Moist, chewy British blondies with a tangy rhubarb-custard swirl and rich white chocolate chips. A perfect blend of classic flavors and modern texture for a delightful home-baked treat.
Ingredients
225g butter, softened
200g brown sugar
100g caster sugar
150g all-purpose flour
50g custard powder
½ teaspoon baking powder
3 large eggs, room temperature
250g white chocolate chips
2 teaspoons vanilla extract
200g rhubarb, chopped into 3-4cm pieces
75g caster sugar (topping)
4 tablespoons custard (or custard made from powder)
Instructions
Preheat oven to 180°C (160°C fan)
Line a 9×13″ tin with butter and baking parchment
Melt butter and both sugars in a pan until glossy, then cool for 10 minutes
Sift flour, custard powder, and baking powder into a bowl
Beat eggs into the cooled butter mixture, then fold in the dry ingredients until smooth
Stir in white chocolate chips and vanilla extract
Pour the base into the prepared tin
In a separate pan, cook chopped rhubarb, 75g caster sugar, and 2 tbsp water for 10 minutes until softened
Add 2 tbsp water and 4 tbsp custard powder to the pan, simmer 5 minutes until thickened
Drizzle the rhubarb-custard mixture over the blondie batter
Bake for 45 minutes until golden and toothpick clean
Notes
Chill the batter briefly before adding rhubarb-custard swirl for cleaner layers
Use real custard if available instead of powder
Store in an airtight container for up to 5 days
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: British