According to my boyfriend, these blondies are the best what he ever ate. So, let’s trust his opinion because I fell in love with them as well. The combination of rhubarb and white chocolate will send you to cake heaven! I can’t wait to buy fresh rhubarb on the market, until then, the frozen option is not too bad. The recipe is freely adaptable – get your favorite chocolate and nuts in there!
- 500 g rhubarb, fresh or frozen
- 2 tbsp sugar
- Juice of one lime
- 100 g butter
- 100 g soft brown sugar
- 50 g caster sugar (you can reduce this, depens on how sweet you like it)
- 1 egg
- Vanilla pod
- 125 g flour
- 2 tsp cinnamon
- 1 tsp salt
- White chocolate – I used 50 g white chocolate and 125 g white choco crossies (cornflakes covered in chocolate) and some macadamia nuts
For the topping
- 100 g white chocolate
- Preheat the oven to 180 °C.
- The rhubarb should be pre-baked. For that, wash the rhubarb and cut it into dices. Mixed it with sugar and lime juice and set it aside for 10 min in an ovenproof dish. Cover the dish with tinfoil and bake it for 10 min. Remove the foil and let it in the oven until the syrup starts to bubble. Get the rhubarb out and let it cool down.
- Melt the butter in a pan and cook it gently, this gives it a nutty aroma. Let it cool down for a bit.
- Beat both kind of sugar with the egg and the butter and add the vanilla seeds.
- Combine with flour, cinnamon and salt and mix well. Cut the chocolate into little chunks and fold in. Add the rhubarb and some macadamia nuts.
- Pour into a baking pan and bake for 40 min. The blondies are ready when they are slightly golden.
- Let them cool down.
- Melt the white chocolate, cut the blondies into squares and top them with the chocolate.