RHUBARB & CUSTARD BLONDIES

Makes 16 Preparation time 45 minutes Cooking time 30-35 minutes, plus cooling

“Rhubarb and custard is an iconic flavour combination – whether you think of those boiled sweets (my parents used to adore these) or even just stewed rhubarb topped with fresh custard, the sweet tang you get from the fruit, combined with the lovely flavour of custard, it really is amazing. Add these delicious flavours to a blondie traybake and it wins everyone’s favourite bake.”

INGREDIENTS

• 175g/6oz rhubarb

• 300g/11oz white granulated sugar

• 2 tbsp water

• 200g/7oz unsalted butter, melted

• 3 eggs

• 125g/4½oz plain flour

• 75g/3oz custard powder

• 200g/7fl oz white chocolate chips or chunks

• 100g/4oz custard

1. Chop the rhubarb into pieces, then add to a pan with 50g/2oz of the sugar and the water. Place the pan over a medium heat, stirring occasionally, for about 5 minutes or until the rhubarb softens. Set aside to cool.

2. Preheat the oven to 180°C, 350°F, Gas 4 and line a 23cm/9in square tin with parchment paper.

3. Put the melted unsalted butter and remaining 250g/9oz sugar into a large bowl and beat until smooth. Add the eggs and beat again 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 mix into the tin and spread out evenly. Dollop the rhubarb mixture and custard over the top then swirl through using a cake skewer or knife.

5. Bake the blondies for 30-35 minutes or until there is an everso-slight wobble in the middle.

Leave the blondies to cool fully in the tin, then cut into 16 squares. 6. Lasts one week, at room temperature.

To customise:

• Use fresh or tinned rhubarb – if tinned, use the syrup from the tin instead of the 2 tbsp water.

• You can use ready-made custard, or make some up using more custard powder.

• Leave out the white chocolate chips or chunks or swap them for a different flavour chocolate.

• The rhubarb can be swapped for another fruit such as cherries, blackberries or even apples.

‘Rhubarb and custard is an iconic flavour combination – add to a blondie traybake and it wins everyone’s favourite bake’