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- Rhubarb blondies
Rhubarb blondies
Nutrition facts per serving:
- Energy in kcal about 300
- Fat about 21g
- Carbohydrates about 23g
- Protein about 5g
This is needed
This is needed
for 16 pieces
Chocolate mixture
- 150 g butter
- 200 g white chocolate, finely chopped
Blondie mixture
- 120 g coarse cane sugar
- 3 egg
- 0.25 tsp salt
- 1 vanilla pod, cut lenghtwise, seeds scratched out
- 2 cm ginger, finely grated
- 130 g walnut kernels, coarsely chopped
- 120 g white flour
Topping
- 30 g butter, soft
- 30 g sugar
- 30 g white flour
- 250 g rhubarb, cut into slices approx. 2 cm thick
To bake
- icing sugar, to dust
Tools
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- One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.
And that's how it's done
And that's how it's done
Chocolate mixture
Heat the butter in a pan until it foams and smells slightly nutty. Remove the pan from the heat, add the chocolate, stir until smooth.
Blondie mixture
Whisk the eggs, sugar and salt. Mix in the vanilla seeds, ginger and chocolate. Combine the flour and nuts, mix in and transfer to the prepared tin.
Topping
Rub the butter, sugar and flour together by hand to form a crumbly mixture, spread on top of the dough along with the rhubarb.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, cut into slices. Dust with icing sugar.
