Rhubarb Blondies

Name: Rhubarb Blondies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 500 g Rhubarb (net = 450 g); 100 g white couverture; 250 g Butter; 7 Eggs (size M); 500 g Sugar; 1 pinch Salt; 325 g Flour; 1/2 package Baking Powder; 100 g Honig-Smacks; 150 g white chocolate; 3 TABLESPOONS Honey-Smacks for sprinkling; 1 small piece of rhubarb to decorate; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

500 g Rhubarb (net = 450 g)
100 g white couverture
250 g Butter
7 Eggs (size M)
500 g Sugar
1 pinch Salt
325 g Flour
1/2 package Baking Powder
100 g Honig-Smacks
150 g white chocolate
3 TABLESPOONS Honey-Smacks for sprinkling
1 small piece of rhubarb to decorate
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the rhubarb into small pieces. Roughly chop the chocolate coating. Melt butter and chocolate coating in a small pot at low heat and pour into a mixing bowl. Whisk the eggs. Add sugar, salt, whisked eggs, flour and baking powder and mix with the whisk of the hand mixer to a smooth dough.
2
Fold in smacks and rhubarb. Spread evenly on a greased deep fat pan of the oven. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Remove and let cool. Melt 75 g chocolate. Use a peeler to remove small rolls from the remaining chocolate. Cut the cake into triangles. First sprinkle with melted chocolate in lines. Sprinkle with chocolate rolls and some smacks.
3
Melt 75 g chocolate. Use a peeler to remove small rolls from the remaining chocolate. Cut the cake into triangles. First sprinkle with melted chocolate in lines. Sprinkle with chocolate rolls and some smacks. Cut the rhubarb into fine strips and decorate the blondies with them