After a week's holiday, I have been itching to get back into the kitchen! Don't get me wrong, I loved every minute of our holiday but I can't tell you how good it feels to get my apron on and start baking again!
When one of my favourite bloggers, Raspberri Cupcakes, posted this recipe, I knew I had to try it immediately! Before this, I didn't know what a blondie was, so having googled it, it turns out its the blonde version of a brownie bar. It's got more of a cake like texture (rather than the chocolate fudgy texture of a brownie) with a butterscotch flavour to it. I have to admit that the idea of a blondie didn't sound very appetising to me (given it's no secret that I don't like sickening sweet stuff which is exactly what a blondie sounded like). However, the interesting combination of rhubarb and ginger got me intrigued that I was willing to give the blondie a try!
So the verdict? I love this flavour combination! I think it's a bit unusual and I doubt it will be to everyone's liking, however I liked it! There is a lot of ginger in this recipe, but I love ginger so I had no problem with this! I also like how the rhubarb had the sweet yet slightly tart flavour. In terms of texture, I'm not sure if I got it right or if it's meant to be like this. As I mentioned, a blondie is meant to be cake like, however these came out slightly gooey. In fact, it had that fudgy brownie like texture, which from my (limited) understanding of brownies, comes from the chocolate, although this blondie has no chocolate which is why it should have a "cake like" texture. Anyway, given my confusion about the correctness of the texture, after taking these photos, I ended up banging them back in the oven to bake some more. It did nothing for the gooey texture, and being absent minded, I left them in way longer than I should have, so the edges of each slice came out very crispy and the rhubarb sank all the way to the bottom leaving what looked like horrible gashes in the slice! Obviously, no photos were taken of such ugly looking slices!