RHUBARB AND CUSTARD BLONDIES (Makes 16)

INGREDIENTS: 175g rhubarb; 300g white granulated sugar; 2tbsp water; 200g unsalted butter, melted; 3 eggs; 125g plain flour; 75g custard powder; 200g white chocolate chips or chunks; 100g custard

METHOD:

1. Chop the rhubarb into pieces, and add to a pan with 50g of the sugar and the water. Place over a medium heat, stirring occasionally, for 5 minutes, or until the rhubarb softens. Leave to cool.

2. Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.

3. Put the melted unsalted butter and remaining 250g sugar into a large bowl and beat until smooth. Add the eggs and beat until smooth, then add the plain flour and custard powder and beat until combined. Fold through the white chocolate chips or chunks.

4. Pour the mixture into the tin and spread out evenly. Dollop the rhubarb mixture and custard over the top and swirl through slightly using a cake skewer or knife.

5. Bake the blondies for 30-35 minutes, or until there is an ever-so-slight wobble in the middle. Leave the blondies to cool fully in the tin before cutting into 16 squares.