¾ cup rhubarb jam (240 g), (or any red or light coloured jam)
2 tablespoons maple syrup
8 teaspoons red liquid food coloring
2 tablespoons blondie batter
Nutrition Info
Calories 379
Fat 17g
Carbs 52g
Fiber 0g
Sugar 38g
Protein 4g
How to Make It
1. Step
Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!
