Rhubarb and Raspberry Blondies

Hello there!

I absolutely love rhubarb and these blondies work perfectly. The tart rhubarb and the sweet white chocolate and raspberries are the ultimate combination. Strawberries would also be delicious in these blondies and can be served with ice cream or custard. Enjoy! 

The Recipe: Raspberry and Rhubarb Blondies 

Makes 16-20

• 225g unsalted butter, cubed
• 200g white chocolate, chopped into small pieces
• 175g plain flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 200g soft light brown sugar
• 100g caster sugar
• 3 large egg
• 75g raspberries
• 75g rhubarb, washed and cut into 2cm slices 
• Icing sugar, for dusting

Preheat an oven to 180℃/160℃ fan/gas mark 4. Grease a 21x21cm brownie tin and line with grease-proof paper. 

In a heat-proof bowl, add the butter and half the white chocolate. Place over a bowl of simmering water and stir occasionally until the butter and chocolate have melted together, set aside. 

In a separate bowl, combine the flour, baking powder and salt together. In another bowl, place the sugar and eggs together, whisk with a hand-whisk until light and leaves a trail on the surface with the beaters for several seconds.

Add the melted butter and chocolate mixture to this and gently sieve and fold in the flour mixture until well combined. 

Fold in the remaining white chocolate pieces and raspberries. Pour into your tin and add the slices of rhubarb on top. 

Bake for 30-35 minutes until a little soft in the centre still. Leave to cool in the tin completely before removing. Cut into 16-20 squares and dust with icing sugar.

Rhubarb and Raspberry Blondies...Ta dah!

Base recipe taken from BBC Good Food: https://www.bbcgoodfood.com/recipes/white-chocolate-blondies 

Check out these other sweet treat recipes:
Apple and Caramel Crumble Slices
Blackberry and Lemon Muffins
Cinnamon Knots
Chocolate Orange Oat Cookies

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