Rhubarb & Custard Blondies Recipe

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

In a small saucepan, cook the diced rhubarb over medium heat until softened. Set aside to cool.

In a large mixing bowl, whisk together the melted butter, brown sugar, and vanilla extract.

Add the eggs one at a time, whisking well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the cooked rhubarb, reserving a few pieces for topping.

Pour the batter into the prepared baking dish and spread it evenly.

Spoon custard over the top and swirl it into the batter using a knife or toothpick.

Sprinkle a few reserved pieces of rhubarb on top for garnish.

Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Allow the blondies to cool in the pan before cutting into squares.

Serve and enjoy!