Ingredients
9
9 servings
- •¾ cup unsalted butter, extra for greasing
- •¾ cup golden yellow sugar
- •¾ cup white sugar
- •3 large eggs
- •1 teaspoon vanilla extract
- •1 teaspoon lemon juice
- •¾ cup AP flour, extra for coating pan
- •½ cup yellow corn flour
- •2 teaspoons fine kosher salt
- •¾ cup rhubarb jam, (or any red or light coloured jam)
- •2 tablespoons maple syrup
- •8 teaspoons red liquid food coloring
- •2 tablespoons blondie batter
Instructions
- Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
- In a large saucepan, melt butter over medium heat for 5-7 minutes or until browned, remove from heat. Working in the saucepan add sugars and whisk until combined. Quickly whisk in eggs, one at a time to prevent scrambling. Add vanilla, lemon juice, flours and salt and whisk again until smooth. Pour into the prepared heart-shaped pan, set aside.
- To a medium bowl add jam, maple syrup and food colouring, mix. Reserve ½ cup of mixture for later. Add 2 tbsp of blondie batter to the original medium bowl and mix until combined.
- Dollop rhubarb and batter mixture in a random pattern on top of the blondie in the heart-shaped pan. Use a butter knife to swirl in a decorative pattern vertically and horizontally, keeping your knife on the surface of the blondie. Bake at 350F for 25-30 minutes until golden brown.
- Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!
Nutritional Facts
Per 9 servings
- Calories: 380
- Carbohydrate: 52g
- Fat: 18g
- Fiber: 11g
- Protein: 4g
- Sugar: 38g
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