I always know spring is here when each time I see my mother-in-law I’m greeted with armfuls of rhubarb. I generally love it stewed to stir through porridge or overnight oats but it is also a fantastic fruit for cakes and puddings. This recipe is an adaptation of the an all-time favourite Raspberry White Chocolate Blondie recipe which seems bring absolute delight to whomever I serve it up to. I’ve simply swapped in roasted rhubarb instead of raspberries. The tart rhubarb perfectly compliments the sweet buttery vanilla flavours of the blondie and white chocolate.
Makes around 24
Several large stalks of rhubarb
100g golden caster sugar
200g white chocolate
300g light muscovado sugar
1 tbsp vanilla extract
200g plain flour
Preheat the oven to 150
Chop the rhubarb stalks into chunks and put them into a roasting tin. Scatter over the golden caster sugar and roast in the oven for 20-25 minutes until soft and golden.Remove the rhubarb from the oven to cool and turn the oven up to 180. Grease and line a 20x30cm roasting tin.
Put the butter into a small saucepan and put it on the hob to melt. Once melted, allow to simmer for a few minutes so the white solids come to the surface and it begins to smell lovely and biscuity.
Remove from the heat and add 75g of the white chocolate to the melted butter and stir well to melt it.
Put the eggs and muscovado sugar into a large bowl and whisk with an electric hand whisk until thick and pale.
Pour in the butter and chocolate mix, add the vanilla and the flour and then fold it all gently together until no lumps of flour remain.
Pour the batter into the lined tin, then dot the pieces of rhubarb into the mix, poking it in a little. Do the same with the remaining chunks of white chocolateTransfer the tin to the oven, and bake for around 35 minutes. Check after 25 and cover in foil if the top is browning too much.
Remove from the oven and allow to cool in the tin, then turn out onto a chopping board and slice into 24 pieces.