“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 rhubarb, combined with the lovely flavour of custard, it really is amazing,” says blogger and baker, Jane Dunn. “Add these delicious flavours to a blondie traybake and it wins everyone’s favourite bake!”

Rhubarb and custard blondie
(Ellis Parrinder/PA)
Rhubarb and custard blondie
Print Recipe
Nutrition Facts
Rhubarb and custard blondies
Amount Per Serving
Calories 299 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 75mg25%
Sodium 44mg2%
Potassium 129mg4%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 393IU8%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Rhubarb and custard blondies

An iconic flavour combination
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 16
Calories: 299kcal

Equipment

  • Saucepan
  • 23cm square baking tin
  • Large bowl

Ingredients

  • 175 g rhubarb
  • 300 g white granulated sugar
  • 2 tbsps water
  • 200 g unsalted butter melted
  • 3 eggs
  • 125 g plain flour
  • 75 g custard powder
  • 200 g white chocolate chips or chunks
  • 100 g custard

Method

  • 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 about five minutes, or until the rhubarb softens. Set aside to cool.
  • Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.
  • 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.
  • 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.
  • 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.

Notes

CUSTOMISE:
I use fresh or tinned rhubarb depending on the season – if using tinned rhubarb, use the syrup from the tin instead of the two tablespoons of water.
You can use ready-made custard, or make up some custard using more custard powder.
You can leave out the white chocolate chips or chunks or swap them for a different flavour of chocolate.
The rhubarb can be swapped for another fruit, such as cherries, blackberries, or even apples!

Nutrition

Calories: 299kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 44mg | Potassium: 129mg | Fiber: 1g | Sugar: 27g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Jane’s Patisserie by Jane Dunn is published by Ebury Press. Photography by Ellis Parrinder.

ADVERTISEMENT

 

 

Best-selling 23cm square baking tins

Need the right sized tin for this recipe? Check out our list of best-selling Amazon products!

SaleBestseller No. 1
Tala Square Baking Pan, Black, 23 cm
  • 23cm Square Baking Pan
  • Uses a double-layer superior Whitford Eclipse coating, this 1 mm-thick pan is a lifetime purchase and won't warp, corrode or flake
  • BPA and PTFE-free, each product from the Tala Performance range is manufacturerd by the finest, fully audited bakeware with state of the art non-stick spray coating facilities.
SaleBestseller No. 2
Prestige x Nadiya Square Cake Tins for Baking - Non Stick 9 Inch Cake Tin, Dishwasher Safe...
  • VIBRANT TEAL EXTERIOR - The Prestige x Nadiya bakeware range comes with a beautiful teal non stick exterior and features a reflective a gold interior
  • NON STICK SURFACE - This square cake tin has a gold non stick PFOA-free interior with a textured raised pattern surface to assist airflow and release. This prevents cakes from sticking & holds heat...
  • HEAVY GAUGE STEEL - Made from heavy gauge steel that's durable yet lightweight and finished with rolled edges for anti warping; this 9 inch cake tin can tackle any recipe whether you're baking a cake...
Bestseller No. 3
MasterClass Square Baking Tin/Small Roasting Pan with PFOA Non Stick, Heavy Duty Carbon Steel, 23 x...
  • RELIABLY DURABLE: made of warp resistant, electroplated carbon steel, this square baking tin resists rust and is oven safe to 220°C
  • AN OVEN ALL-ROUNDER: roast small meat joints, bake square cakes or make hearty lasagne - this small roasting pan is extremely versatile
  • International products have separate terms, are sold from abroad and may differ from local products, including fit, age ratings, and language of product, labeling or instructions.
SaleBestseller No. 4
MasterClass KCMCHB35 23 cm Deep Cake Tin with PFOA Non Stick and Loose Bottom, 1 mm Carbon Steel, 9...
  • EXCEPTIONAL NON STICK: with 2 layers of Quantum II non stick, this deep cake tin releases food easily and cleans in seconds
  • ROBUST: the cake pan is made of 1 mm-thick, warp-resistant carbon steel, which is oven safe to 220°C (428°F)
  • LOOSE BOTTOM: the pop-up base ensures neat results, so it's ideal for baking impressive middle tiers, as well as fruit and sponge cakes
Bestseller No. 5
MasterClass MCVITHB13 Square Baking Tin, Scratch Resistant and Induction Safe Steel Oven Tray with...
  • EXCEPTIONAL STRENGTH: this square baking tin is made of 1 mm thick steel with a tough enamel coating, for years of excellent results
  • SAFE FOR METAL UTENSILS: the attractive speckled enamel coating aids food release and resists scratching, even with metal utensils
  • USE WITH ANY HEAT SOURCE: it's grill safe, stovetop safe (with all hobs, including induction), and oven safe up to 220°C (428°F)

Last update on 2022-08-10 / Affiliate links / Images from Amazon Product Advertising API

You may be interested in…

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.

ADVERTISEMENT

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.