Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate mixture
Blondie mixture
Topping
To bake
Utensils
One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.
How it's done
Chocolate mixture
Heat the butter in a pan until it foams and smells slightly nutty. Remove the pan from the heat, add the chocolate, stir until smooth.
Blondie mixture
Whisk the eggs, sugar and salt. Mix in the vanilla seeds, ginger and chocolate. Combine the flour and nuts, mix in and transfer to the prepared tin.
Topping
Rub the butter, sugar and flour together by hand to form a crumbly mixture, spread on top of the dough along with the rhubarb.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool in the tin, cut into slices. Dust with icing sugar.
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