Rhubarb is in season, and at the greengrocer only $2-50 a bunch, it's $6 at the supermarket. I went back and bought more!! I saved this recipe from the October Woolworths Fresh magazine. I didn't know it would be so very good. It was a big hit with my friends, so I will definitely be making this again.
There are three main steps, but none of them onerous. I didn't even use anything electric to mix or beat, just a big spoon. I did make sure the cream cheese was nice and soft so it was easy to beat and wasn't lumpy.
I chose not to add the cornflour to the rhubarb to thicken it. The rhubarb maintained its shape and there was hardly any juice at all. The blondies were fine, and not really affected. I think the tart rhubarb is perfect with the cream cheese, but you could substitute stone fruit I think: peaches and orange zest, apricots, or plums.
The recipe says only to cool the slice and then serve, and while it may be nice that way, I think it benefits from some refrigeration. It doesn't need anything else, it is perfect as it is. This will keep for a few days in an airtight container in the fridge and makes 20 pieces.
Cream Cheese & Rhubarb Brownies makes 20 pieces
- 5 stalks of rhubarb, trimmed, cut into 3cm pieces
- 1/3 cup caster sugar
- 2 tbspn water
- 1 tspn cornflour
- 1 tspn cold water, extra
- 250g cream cheese
- 1/2 cup caster sugar, extra
- 3 eggs
- 250g butter, melted and cooled
- 1 cup brown sugar
- 2 tspn vanilla extract/paste
- 1 cup plain flour
- 1/2 cup self-raising flour
Grease and line a 20 x 30cm tin with high sides (3-4cm)
Put the rhubarb and 1/3 cup caster sugar and 2 tspn water into a pan over a medium heat and stir till sugar is dissolved. Once it comes to the boil, turn the heat down and simmer for 8 minutes. Decide whether your rhubarb is thick enough. If it is not, mix the cornflour and extra cold water together, stir into the rhubarb and cook until it thickens. Remove from the heat and cool.
When you are ready to make the blondies, preheat the oven to 180C, in the fan-forced oven I only heated it to 160/170*C. Beat the cream cheese and extra caster sugar together until smooth. Add 1 egg, beat well and set aside.
Make the blondie by whisking the butter, brown sugar, vanilla and remaining 2 eggs together.
Sift over the two flours and stir well.
Pour the blondie batter into the lined tin and then dollop over the cream cheese mixture, alternating with the rhubarb. Use a knife to swirl the two toppings together and then bake for about 30 minutes. It is ready when it is set on the outside and slightly jiggly in the centre, but firm to the touch. Cool in the pan.
Serve warm, or cold from the fridge. Thank you to MrsReno for the lovely little plate and fork!!