Rhubarb season has landed, and what better way to use up those pretty pink stems than by baking a beautiful Rhubarb Blondie. Here's our favourite Spring recipe.
Products that we used, click the links below to shop:
170g Butter, salted and room temperature
350g Soft brown sugar
2 Large free range eggs
2 tsp Vanilla extract
1 Orange, zest only
250g Plain flour
1/2 tsp Ground ginger
250g Fresh rhubarb cut into chunks
Pre heat the oven to 170c
In a large mixing bowl, whisk together the melted butter and sugar until fully combined.
Add in the vanilla and eggs while continuing to mix.
Add the flour, ground ginger and orange zest.
Fold the mixture together and pour into a square brownie tin.
Cut the rhubarb into chunks and scatter on top of the blondie mixture.
Bake in the pre heated oven for 25 -30 minutes.