Introduction:
This rhubarb and custard blondies recipe is a delightful twist on a classic dessert combination. With a perfect balance of tart rhubarb and creamy custard, these blondies are sure to satisfy your sweet tooth. They are easy to make and perfect for sharing with friends and family. Enjoy!
Preparation time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Serves: 12
Ingredients:
- 1 cup diced rhubarb
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup custard powder
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
- In a small saucepan, combine the diced rhubarb and sugar. Cook over medium heat until the rhubarb is soft, then set aside to cool.
- In a large bowl, mix together the melted butter and brown sugar until well combined. Add the eggs and vanilla extract, and mix until smooth.
- Stir in the flour, salt, and custard powder until just combined. Gently fold in the cooked rhubarb.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan before slicing into squares and serving.
Nutrition Information:
Calories: 240 || Total Fat: 10g || Carbohydrates: 35g || Protein: 3g
What I Love About This Recipe?
- The combination of tart rhubarb and creamy custard creates a delightful flavor profile.
- These blondies are easy to make and perfect for sharing with friends and family.
- The texture is soft and chewy, with a hint of crunch from the rhubarb pieces.
- The flavors improve the next day, making them a great make-ahead dessert option.
- They are a unique twist on traditional blondies and are sure to impress your guests.
What To Avoid While Making this Recipe?
- Avoid overmixing the batter once the flour is added, as this can result in tough blondies.
- Be careful not to overbake the blondies, as they will continue to cook slightly as they cool in the pan.
- Make sure the rhubarb is cooked until soft before adding it to the batter to ensure a tender texture.
- Do not skip lining the baking pan with parchment paper, as this will make it easier to remove the blondies for slicing.
- Allow the blondies to cool completely before slicing, as they will firm up as they cool and be easier to cut into neat squares.
- The combination of tart rhubarb and creamy custard creates a delightful flavor profile.
- These blondies are easy to make and perfect for sharing with friends and family.
- The texture is soft and chewy, with a hint of crunch from the rhubarb pieces.
- The flavors improve the next day, making them a great make-ahead dessert option.
- They are a unique twist on traditional blondies and are sure to impress your guests.
What To Avoid While Making this Recipe?
- Avoid overmixing the batter once the flour is added, as this can result in tough blondies.
- Be careful not to overbake the blondies, as they will continue to cook slightly as they cool in the pan.
- Make sure the rhubarb is cooked until soft before adding it to the batter to ensure a tender texture.
- Do not skip lining the baking pan with parchment paper, as this will make it easier to remove the blondies for slicing.
- Allow the blondies to cool completely before slicing, as they will firm up as they cool and be easier to cut into neat squares.
- Avoid overmixing the batter once the flour is added, as this can result in tough blondies.
- Be careful not to overbake the blondies, as they will continue to cook slightly as they cool in the pan.
- Make sure the rhubarb is cooked until soft before adding it to the batter to ensure a tender texture.
- Do not skip lining the baking pan with parchment paper, as this will make it easier to remove the blondies for slicing.
- Allow the blondies to cool completely before slicing, as they will firm up as they cool and be easier to cut into neat squares.
