Chloe's White Chocolate & Rhubarb Blondies
00h 15
00h 35With a soft, chewy middle and sweetened rhubarb on the top, these blondies are the perfect treat.
Ingredients and Method
Ingredients
- 200g rhubarb, chopped
- 75g granulated sugar
- 1 vanilla bean
- zest and juice of 1 small orange
- 115g unsalted butter, melted
- 150g brown sugar
- 1 large egg
- ½ tsp vanilla extract
- 125g all purpose flour, sifted
- ½ tsp baking powder
- ¼ tsp salt
- 100g white chocolate chips
- 100g sliced almonds
- Melted white chocolate for serving
Method
- Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease an 8’’ rectangular baking dish and line with parchment paper.
- Place the rhubarb on an ovenproof tray in a single layer and sprinkle with the sugar. Split the vanilla bean lengthwise and scrape the seeds over the rhubarb. Add the orange juice, orange zest and the deseeded vanilla pod on the rhubarb and bake in the oven for 12 minutes until they are soft.
- Meanwhile, melt the butter over medium heat until melted and light golden brown.
- Next, in a large mixing bowl, whisk the browned butter and sugar until combined. Then add the egg and vanilla extract and mix until smooth.
- Sift in the flour, baking powder, and salt and whisk everything together. Fold in the white chocolate chips and sliced almonds, reserving some almonds for later.
- Pour the batter into the baking dish and top with the roasted rhubarb. Scatter the rest of the almonds over the top.
- Bake in the oven for 35 minutes until the edges are browned. Leave to cool completely and
- Drizzle the white chocolate over the top of the blondies with a spoon. Then cut into 12 equal size squares and serve.
