• Home
  • About Harrie
  • Wedding Cakes
  • Private Chef
  • Gallery
  • Contact
  • Blog
Boo To A Goose

RHUBARB & WHITE CHOCOLATE BLONDIES

26th February 2021

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.
o #Privatechef o #foodie o #devonfood o #foodphot o #Privatechef
o #foodie
o #devonfood 
o #foodphotography 
o #weddingcake 
o #delicious 
o #yummy 
o #devonlife 
o #igers 
o #foodstyling 
o #girlboss 
o #chef 
o #foodim
o #foodf52
o #feed52
o #foodfoodbaking
o #instagood
o #foodblogger
o #foodporn
o #lifestyle
o #foodstylist
o #devonwedding
o #cheflife
🌟 🌟
G E O R G I E
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
My favourite cake to date.. created for my beautiful Sister in Law and Brother for their big day back in September… G gave me complete free reign and this was the result!
#bespokeweddingcake #cakereel #weddingcake #cakeartist #cakeart #weddingcakesideas
J A S P E R
⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A very precious Christening cake for gorgeous Jasper.
Smoked salmon and creme fraiche blinis•Cauliflow Smoked salmon and creme fraiche blinis•Cauliflower cheese croquettes •Goats cheese and fig chutney tartlets••Glazed belly pork with butter seared scallop, celeriac purée and chorizo sourdough crumble••Honey and 5spice duck breast, potato gratin, creamed carrot, charred hispi and a port reduction•Chocolate brownie with feta cream and cherry compote•
S T I R : U P : S U N D A Y
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Yes! It really is that time already… get those Christmas cakes and puddings done and dusted so they have time for a long soak in a booze of your choosing! For my tried and trusted CC recipe follow the link in my bio ❤️

Get Social

  • Facebook
  • Instagram
  • Pinterest

South Brentor Farm
Tavistock
Devon
PL19 0NW
07791960116

Copyright 2018 Boo To A Goose | Site Design by Anon

 

Loading Comments...
 

You must be logged in to post a comment.