Rukmini Iyer Rhubarb and Custard Blondies | Forced Rhubarb Recipe
Taking inspiration from the classic British dessert, Rukmini Iyer's easy blondie recipe combines sweet custard with tangy forced rhubarb.
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Cooking tools:
- Roasting pan
- Oven
- Kitchen scale
- Mixing bowl
- Whisk
- Lined baking tin
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Cooling rack
- Spoon
- Parchment paper
- Stove
Ingredients
- 400g rhubarb (ideally bright pink)
- 60g caster sugar
- 85ml olive oil
- 80g soft dark brown sugar
- 2 medium free-range egg whites (keep the yolks for the custard below)
- 1 medium free-range egg
- 150g plain flour
- A pinch of sea salt flakes
- 70ml milk
- A handful of hazelnuts, roughly chopped
- 2 medium free-range egg yolks (left over from the egg whites above)
- 100g condensed milk
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