for 16 pieces

Chocolate mixture

150 g	butter
200 g	white chocolate, finely chopped

Blondie mixture

3	eggs
120 g	coarse cane sugar
¼ tsp	salt
1	vanilla pod, cut lenghtwise, seeds scratched out
2 cm	ginger, finely grated
120 g	white flour
130 g	walnut kernels, coarsely chopped

Topping

30 g	butter, soft
30 g	sugar
30 g	white flour
250 g	rhubarb, cut into slices approx. 2 cm thick

To bake

icing sugar, to dust

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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