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RECIPE OF THE WEEK: Rhubarb Blondie

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:

Steel Classic Mixing Bowl - £14

Wooden Handle Whisk - £6

Westblade Micro Zester - £7

Edgekeeper Self Sharpening Knife - £8.95

Non-Stick 23cm Square Baking Tray - £12

Ingredients:

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 

 

Here’s how 

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.

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