Rhubarb and White Chocolate Blondies (from Hummingbird High)
(Makes an 8x8inch pan)
450g rhubarb, trimmed and cut into 1-inch pieces
2 tbsp granulated sugar
zest of 1 lime
100g packed dark brown sugar
67g granulated sugar
1 large egg
1 tsp vanilla extract
125g plain flour
2 tsp ground cinnamon
1 tsp salt
260g white chocolate chips, divided into 175g and 85g portions
Preheat the oven to 200C.
In a baking pan, toss together the rhubarb, sugar, and lime zest. Set aside for about 10 mins until a little syrup starts to appear.
Once the rhubarb is a little syrupy, cover the baking pan with aluminium foil and roast in the preheated oven for 10 mins until the sugar is melted. If the sugar isn’t melted, continue roasting for another 2 mins or so, before removing the foil completely and roasting for another 2 mins uncovered until the syrup is bubbling. Remove from oven and allow the rhubarb to cool to room temperature
Preheat the oven to 180C. Grease and line an 8 x 8in baking pan.
Melt the butter over a medium low heat until it starts to brown, foam slightly and emit a nutty aroma. Set aside and allow to cool slightly.
After around 5 mins, whisk the butter and sugars together until smooth. Whisk in the egg and vanilla until fully incorporated.
Sprinkle the flour, cinnamon, and salt over the liquid mixture and use a metal spoon to fold in the dry ingredients until just combined. Fold in the chocolate chips.
Pour the batter to the prepared baking pan. Spread the roasted rhubarb on top of the blondie batter evenly until most of the batter is covered, before scattering the leftover 1/2 cup white chocolate chips over the rhubarb.
Transfer to the oven and bake for 40 to 45 mins, or until the edges are golden brown. If the rhubarb and white chocolate looks like it’s browning too fast, create an aluminium foil tent over the pan. Once the blondies are cooked, leave to cool completely and then cut into pieces.