November 1, 2021
We love something sweet here at Love Canned Food and these Rhubarb and Custard Blondies are the ultimate decadent dessert.
They are made using delicious canned rhubarb and are topped with rich canned custard.
1Heat up the rhubarb and sugar until the rhubarb has broken down in the pan. Next add pink food colouring until desired colour, then leave to cool in pan.
2Grease and line a 20cm x 30cm tray with baking parchment. Melt both sugars and the butter in a pan on a low heat, then leave to cool for ten minutes.
3Sieve the flour, custard and baking powder into a bowl.
4Beat the eggs into the cooled butter mixture and fold in the flour mixture.
5Pour mix into the lined tray and put dollops of the rhubarb sauce and canned custard on top of the mix - run a cocktail stick through to create a marbled effect.
6Bake in a pre-heated oven at 160c fan bake for 35 - 40 minutes until the edges are starting to come away from the tray - leave in the tray to cool.
225 g Salted Butter
200 g Light Brown Soft Sugar
150 g Plain Flour
50 g Custard Powder
1/2 tsp Baking Powder
3 Medium Eggs
1 Canned Rhubarb
75 g Caster Sugar
1 Pink Food Colouring (squeeze)
4 tbsp Canned Custard