So i’m guessing you have an oven..do you have a saucepan? A hob? Fab!! The you can make these absolutely irresistible rhubarb & white chocolate blondies.

The contrast of the tart blushing rhubarb with the creamy white chocolate encased in a crisp edged, fudgy centred slice really is a thing of sheer perfection.

Get your whisk out and get your bake on – you won’t regret it.

INGREDIENTS

• 240g butter
• 450g caster sugar
• 2 eggs + 1 yolk
• 240g plain flour
• 1tsp baking powder
• 1tsp vanilla extract
• Pinch of salt
• 2 sticks of forced rhubarb
• 100 g white chocolate

METHOD

1. Preheat your oven to 180’c and line a 9″ square tin with greaseproof baking paper
2. Chop the rhubarb into smallish pieces and breakup white chocolate into similar size chunks
3. Melt the butter gently in a pan over medium heat
4. Off the heat add in the caster sugar and vanilla and whisk together until smooth
5. Add in the eggs and yolk and whisk again until combined
6. Sift in the flour, baking powder and salt and stir in gently until just combined- don’t over mix
7. Stir in the white chocolate and rhubarb until evenly spread throughout the mix
8. Spoon the thick mixture into your lined tin and make as level as possible
9. Bake for 30 mins until puffed up, golden but still wobbly underneath
10. Leave to set for at least 4-5 hours (or overnight) somewhere cool before slicing. Will keep for up to a week in an airtight container

NOTES

• This is a very versatile recipe and the rhubarb and indeed white chocolate can be swapped out for all sorts of other yummy things; Milk chocolate chunks, dark chocolate, raspberries, a swirl of nutella or peanut butter on top, nuts, dried fruit..you get the idea just use 200g in total of whatever you feel like throwing in.
• DO NOT OVERBAKE> They will be dry and disappointing and not at all how a blondie should be. Trust me that after 30 mins they are done and leave to set with all the patience you can muster. It’ll be worth it.
• These will work just perfectly gluten free! Simply use a good GF flour blend in place of the plain flour.