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Rhubarb & Custard Blondies - Georgie Eats

RHUBARB & CUSTARD BLONDIES

My favourite combination, in blondie form! If it's in season (between January-March), it's best to use forced rhubarb here for its gorgeous vibrant pink. But if you miss it, outdoor grown rhubarb will do the trick too.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 blondies

Ingredients

  • 65 g plant-based butter (the type in a block)
  • 250 g plant-based white chocolate roughly chopped
  • 150 ml aquafaba (the liquid from a tin of chickpeas)
  • 95 g caster sugar
  • 30 g light brown soft sugar
  • pinch salt
  • 200 g plain flour
  • 2.5 tbsp custard powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 200 g forced rhubarb chopped into 2cm chunks

CUSTARD

  • 100 ml plant-based milk (I use oat milk)
  • 2 tsp custard powder
  • 2 tsp sugar

Instructions

  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6 and line a brownie tin with parchment paper.
  2. Start with making the custard. Whisk the milk, custard powder and sugar together in a saucepan set over a low-medium heat. Continue to whisk for 2-3 minutes, or until the custard is thick and glossy. Remove from the heat and allow to cool.
  3. Set a heat-proof bowl over a pan of boiling water (making sure that the water doesn’t touch the bottom of the bowl) to create a bain marie. Add the butter and 200g white chocolate into the bowl and stir frequently, until melted and combined. Remove from the heat and allow to cool slightly.
  4. Pour the aquafaba into a mixing bowl and use an electric whisk to whip it up into a thick foam (this will take 4-5 minutes). Add the caster sugar, light brown soft sugar and salt and continue to whisk until thick and bubbly. Slowly pour the melted chocolate and butter into the bowl, folding as you go, until fully combined.
  5. Sift flour, custard powder, bicarbonate of soda and baking powder into the bowl, then gently fold everything together, to fully combine. Stir through the remaining white chocolate.

  6. Spread 4/5 of the batter into the prepared brownie tin, saving the rest for the topping. Spread the cooled custard overtop, then dot the remaining batter randomly over the custard. Finally, scatter the chopped rhubarb evenly over the dish, then bake for 25-35 minutes, until golden brown on top but still a little bit squidgy. Allow to cool completely, before chopping into slices and keeping refrigerated.