rhubarb crumble blondies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200C/180C fan Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be made a couple days in advance and stored in an air-tight container.

Step 2

roughly chop the rhubarb and put into small pan. Add the water and the sugar. Cooke for 5 minutes until soft. Set aside.

Step 3

preheat oven to 190C/170C fan. line a 12"x8" baking tin with baking paper.

Step 4

melt the butter in a pan until bubbling. take off heat and add the sugars and chocolate- mix until combined putting back onto the heat if necessary. set aside in a bowl to cool for 5 minutes.

Step 5

add the eggs and vanilla extract to the chocolate mixture. beat for 2-3 minutes until smooth and combined.

Step 6

fold in the flour and custard powder until combined.

Step 7

fold in the chocolate chunks.

Step 8

pour into the prepared tin. gently swirl in the rhubarb mixture. top with the crumble topping.

Step 9

bake for 45 minutes or until golden brown and slightly wobbly in the middle.