What is SRC? Well, just the best little club in the world....Secret Recipe Club. We are bloggers who all come together each month, in three groups, since there are so many of us. Each month we are assigned another blogger from our group, we sneak around that persons blog and get to know them a little bit, we look through their recipe files and find one that we would like to replicate and then we all get together on the same Monday of the month to reveal whose blog we were assigned and the recipe that we chose to create.
This month I was assigned to Nicola of Lemon and Cheese. Nicola lives on the other side of the pond and works as a librarian in London, England. Being a librarian is like the ultimate dream job and can you imagine having this job in the UK that is so rich in history and culture? I am very jealous.
Nicola has been blogging since 2008, mostly about food and foodie lit, so you can just imagine how many recipes she has available. It is like going through a cookbook and I must admit I started to get a little overwhelmed wondering which of the hundreds of recipes I might make. So then I decided to treat Lemon and Cheese as a cookbook. I decided I wanted to make a dessert and that I wanted to use some rhubarb which is so abundant in Michigan this time of year. Nicola has a search feature on her blog so I punched in rhubarb and that made life much easier.
I found these wonderful sounding rhubarb scones. The recipe for rhubarb and ginger brulee really caught my attention and I am absolutely making this rhubarb and ginger pudding sometime soon. I finally settled on these wonderful Rhubarb and White Chocolate Blondies because not only did they sound amazing but I had all the ingredients on hand.
I did my best converting the metric measurements and I must have done okay because the dessert turned out splendidly. I served them to Kim and Kurt who had provided me with the rhubarb and joined us for dinner one evening.
You start off by tossing the rhubarb with sugar and lime zest and roasting it for 10 minutes in a hot oven.
While the rhubarb is roasting, you put together your batter and spread it into an 8x8" baking pan that has been treated with baking spray. Then you place the roasted rhubarb on top of the batter and sprinkle additional white chocolate chips over the entire thing.
Mine turned out more like a cake than a blondie, perhaps because I added some baking soda to the recipe in my adaptation. You definitely need a fork to eat this gooey, moist, sweet and tart deliciousness. I also used light brown sugar as I had no dark brown on hand and lowered the amount of salt since I was adding baking soda. I adapted the technique just slightly. The original recipe called for melting the butter and stirring things in by hand. I used softened butter and my kitchen aid.
Rhubarb and White Chocolate Cake
adapted from Lemon and Cheese
2 c. rhubarb, cut into 1" pieces
2 T. sugar
zest of 1 lime
1/2 c. butter, softened
1/3 c. brown sugar
1/4 c. sugar
1 t. vanilla
1/2 c. flour
2 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1 1/4 c. white chocolate chips
Toss together the rhubarb, 2 T. sugar and lemon zest. Place onto a rimmed baking pan and let stand for 10-15 minutes or until a syrup develops. Cover with aluminum foil and roast for 10 minutes in a preheated 400* oven. Remove from oven and allow to cool slightly. Reduce oven heat to 350*.
Place butter and sugars in bowl of stand mixer fitted with paddle attachment and cream until sugar is dissolved. Add the vanilla and egg until incorporated. Blend in the dry ingredients and stir in 1 c. of the chocolate chips. Spread into an 8x8" baking pan that has been treated with baking spray. Spread the roasted rhubarb on top of the batter and sprinkle with remaining chocolate chips.
Bake in the preheated 350* oven for 40-50 minutes or until a skewer inserted in the center removes cleanly. Tent the pan with foil if the cake begins browning more than you like. Print Recipe