Cream Cheese and Rhubarb Blondies

Baking - sweet

Preparation time

15min

Total time

1h 0min

Portion

20 slice(s)

Level

easy

TM 5

by Dianne Reed

published: 2018/03/27

changed: 2018/03/28

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Ingredients

Rhubarb

5 stalks rhubarb, cut into 3 cm pieces
70 gram sugar
1 tbsp water
1 tsp water
1 tsp cornflour

Cream Cheese dressing

250 grams cream cheese, roughly chopped
100 grams caster sugar
1 egg

Cake Base

180 grams brown sugar
250 grams Butter, chopped
2 tsp Vanilla Bean Paste
2 eggs
150 grams plain flour
80 grams Self Raising Flour

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Spatula TM5/TM6
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Recipe's preparation

Rhubarb

Grease and line a 20 x 20 cm pan and set aside
Preheat oven to 180oC
Place rhubarb into TM bowl
Add sugar and 1 tbs water.
Cook 10 mins/90oC/"Counter-clockwise operation" /speed 1. Check if cooked and softened. If not, add more time.
In a separate bowl mix together the 1 tsp water and 1 tsp cornflour.
Set the TM going: 30 sec/speed 2/"Counter-clockwise operation" . Pour cornflour mix in through the hole in the top being careful to avoid it landing on the knob on top of the blades.
Once finished, use spatula to ensure it is thoroughly mixed.
Transfer to a bowl to cool.

Cream Cheese Dressing

Place cream cheese and caster sugar into TM bowl. Mix on speed 4/10 seconds.
Add 1 egg and combine speed 6/10 seconds.
Transfer to a separate bowl

Cake Base

Add brown sugar, butter and vanilla to TM bowl. Mix on speed 6/5 seconds.
Add 2 eggs on speed 6/10 seconds.
Add plain flour, SR flour and mix speed 3/10 seconds. Use spatula to assist in ensuring all flour is incorporated into the mix.
Pour cake base into the 20 x 20 cm pan
Dollop the cream cheese dressing and the rhubarb on top of the base.
Use a knife and swirl both toppings through the base.
Cook in preheated oven for about 30 - 45 mins until lightly browned and firm to touch.
Allow to cool in the pan.
Serve, cut into pieces, with fresh whipped cream.

Tip

Additional items required:
Bowl - to set rhurbarb mix aside in
Bowl - to set cream cheese sauce aside in
Bowl - to mix cornflour in
Baking dish - 20 cms x 20 cms
The 5 stalks of rhubarb weigh approximately 290 grams

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.