After how good the Ginger and Pear Blondies were, the idea of trying a variant using rhubarb immediately came to mind when I had a load of some of the biggest rhubarb I've ever seen (thanks to my dad and this year's freak weather conditions). These were beauteous. The acidity of the rhubarb played off against the sweetness of the blondies and apple like that was its sole purpose on Earth. I'm loving the flavour possibilities of blondies!
1/2 c butter, melted
1 c brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp baking powder
1/8 tsp baking soda
1 c flour
1 1/2 apples, diced
2 sticks rhubarb, diced
1/4 c milk
1) Place the diced rhubarb in a saucepan and cover with water. Simmer gently, reducing the liquid. Stir regularly!
2) In a large bowl, cream the brown sugar and butter together. Beat in egg and vanilla. Slowly add the dry ingredients and mix well.
3) Stir in the apples and rhubarb. Add enough milk or whey to make the batter thick but pourable.
4) Bake in a prepared baking tin at 175°C for 30-35 minutes or until a knife comes out clean.
I loved these! The flavours played well and they were moist and caramelly and beautiful! You must try these while rhubarb is still in season! Even Little bit liked them and he is not always a cake person. Maybe a little on the cakey side, but that isn't a bad thing. They were moist and caramelised and beautiful.