A light summer blondie with a crisp base and a velvety cream on top, flavoured with the most delicious rhubarb.
RHUBARB BLONDIE WITH CREAM CHEESE FROSTING
10-12 SERVINGS.
ALMOND CRUST:
200 G ALMONDS
40 G WHEAT FLOUR
60 G SUGAR
A PINCH OF SALT
60 G BUTTER
Add the almonds to a food processor and blend it to a coarse meal.
Add the remaining ingredients and blend until it starts to come together and form lumps.
Pour the mixture in a greased 20x20cm square pan lined with baking paper, and spread the mixture evenly out into the pan.
Place it in the refrigerator, and then start making the blondie.
BLONDIE:
100 G BUTTER
140 G WHITE CHOCOLATE
2 M/L EGGS
75 G SUGAR
80 G ALL PURPOSE FLOUR
A PINCH OF SALT
50 G MARZIPAN
100 G FRESH RHUBARB, CUT INTO 1 CM PIECES
Melt the butter and white chocolate together and stir until smooth.
Whisk in the eggs, sugar and salt.
Grate the marzipan and fold it into the dough with a rubber spatula.
Then fold in the flour.
Place the rhubarb on top of the crispy base and pour the batter over the rhubarb pieces.
Bake the blondie for 30-35 min at 180 degrees celsius.
RHUBARB SYRUP:
3 DL WATER
200 G RHUBARB
150 G SUGAR
1 TSP VANILLA PASTE
Add the rhubarb and water to a saucepan and bring to the boil under a lid. Let it simmer for about 20 minutes, then strain the juice from the rhubarb and squeeze the reamaining liquid from the pulp . Clean the pot.
Pour the rhubarb juice back into the pot along with sugar and vanilla paste.
Let the rhubarb syrup cook for 20 minutes without a lid. Test the consistency by taking a spoonful and putting it in the fridge for a few minutes, as the syrup will thicken when it cools.
Then pour into a clean scalded bottle.
CREAM CHEESE FROSTING:
200 G CREAM CHEESE
80 G ICING SUGAR
125 G SOFTENED BUTTER
2-3 TBS RHUBARB SYRUP
PINK FOOD COLOURING POWDER
Whisk butter until soft and creamy.
Add icing sugar and mix it well together.
Whisk the cream cheese in to make a smooth and delicious cream, colour it with powdered food coloring. Season with syrup.
Spread the cream on top of the blondie and decorate with more syrup, edible pink luster dust and red woodsorrel.