A sweet combination of blondie cake (similar to brownies, but fluffier and made with white chocolate), cheesecake, and tart rhubarb. Anyone with a sweet tooth will love these blondies – after all, a cake made with white chocolate should be sweet, right? It’s worth waiting until the cake has completely cooled, although it’s hard to resist. You only need to store it in the fridge during hot weather.
Ingredients for the cake batter:
- 150 g white chocolate, chopped
- 80 g butter
- ⅓ cup caster sugar
- 2 eggs
- ¾ cup plain flour
- a pinch of salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ cup chopped almonds
- 50 g white chocolate or white chocolate chips, chopped
All ingredients should be at room temperature.
Melt the butter in a saucepan and remove from the heat. Add the chopped white chocolate (150 g) and leave to stand for 2 minutes. Then stir until smooth. If necessary, strain through a sieve. Leave to cool slightly.
Pour the melted chocolate mixture into a large bowl. Add the eggs, sugar, salt, and vanilla extract, and whisk until combined. Sift the plain flour and baking powder directly into the bowl and whisk until just combined. Finally, add the chopped almonds and the chopped white chocolate (or white chocolate chips) and stir to combine.
Line a 23 × 33 cm baking tin with baking paper. Spoon the thick batter into the tin and level the top with a spatula. Dollop the cheesecake batter randomly over the top and swirl gently with a skewer. Arrange the rhubarb evenly on top.
Bake at 180°C for 25–28 minutes. Test with a skewer – the cake is ready when it comes out moist but without any traces of raw batter. Remove from the oven, allow to cool, and cut into squares.
Ingredients for the roasted rhubarb:
- 300 g rhubarb, cut into 2 cm pieces (do not peel)
- 30 g sugar
Mix all the ingredients and place in an ovenproof dish or on a baking tray lined with baking paper. Bake at 180°C for about 15-20 minutes, until slightly softened (do not bake for too long – the rhubarb should keep its shape). Remove from the oven and leave to cool. Pour off any excess syrup, as you won’t need it.
Ingredients for the cheesecake batter:
- 250 g full-fat or semi-skimmed curd cheese, finely ground
- 2 egg yolks (from large eggs)
- 40 g sugar
- 1 tsp vanilla extract or 8 g vanillin sugar
All ingredients should be at room temperature.
Place all the ingredients in a bowl and mix well using the back of a large spoon until smooth and fully combined. Set aside.
Enjoy!
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