Rhubarb and custard creams recipe

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These rhubarb and custard creams have five ingredients with a zingy rhubar flavour and creamy custard filling...

Rhubarb and custard creams
(Image credit: Future)
Makes10
SkillEasy
Preparation Time30 mins plus chilling
Cooking Time22 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories383 Kcal19%
Saturated Fat14 g70%
Fat23 g33%
Carbohydrates42 g16%

Our rhubarb and custard creams take 22 minutes to bake and only require five ingredients. 

Custard powder gives these biscuits the perfect crumbly texture and bags of flavour. We love the pairing of rhubarb jam but you can swap for whatever you have at home. The dough is very soft and requires piping but the finish is very professional and easier to achieve then you might think.

Ingredients

  • 275g butter, softened
  • 200g plain flour
  • 200g icing sugar
  • 30g custard powder
  • 50g rhubarb jam

You will need:

  • 2 piping bags
  • Large star nozzle

WEIGHT CONVERTER

to

Method

  1. Line two baking trays that fit in your fridge, with non-stick baking paper. For the biscuits, beat 200g of the butter in a stand mixer until soft and silky. Sift over the flour, 50g of the icing sugar and the custard powder, then mix to combine. Add 1tbsp water to bring the mixture together, to make a soft dough. Put the nozzle into a piping bag and spoon in the dough.
  2. Pipe 4cm rosettes, evenly spaced, onto the lined baking trays. To begin with, the dough will be quite stiff, but will get easier as it warms up.
  3. Chill the biscuits for at least 30 mins. Heat the oven to 160C Fan/Gas 4, then bake the biscuits for 20-22 mins until golden. Leave them to cool on the trays.
  4. For the icing, beat the remaining butter, using an electric whisk attachment. Sift over the remaining icing sugar, whisking until smooth, then add 1tbsp water and whisk until light and aerated.
  5. Wash the star nozzle, then fit it in the other piping bag and spoon the buttercream into it. Match 2 similar-sized biscuits, then pipe the icing onto the flat side of one of the biscuits and spoon 1tsp jam on the other biscuit. Sandwich them together. Repeat using all the biscuits, then chill until set.

Top tips for making these rhubarb and custard creams 

Don’t worry if when you’re piping the biscuits some go a little wrong and misshapen. Simply scrape the mixture back into the piping bag and start again.

What is the difference between bourbon biscuits and custard creams?

Bourbons are a chocolate-flavoured sandwich biscuit with a long rectangular shape. They have two chocolate biscuits and a chocolate filling. Custard creams have a shorter rectangle shape and are flavoured with vanilla instead. Some recipes use custard powder in the biscuit and creamy filling too.

Do custard creams taste like custard?

Custard creams have a sweet vanilla flavour which may taste like vanilla custard to you. Given it is a biscuit, it also has a rich buttery, slightly toasted flavour.

Do you need to keep rhubarb and custard creams in the fridge?

Once the biscuits are set they can be kept at room temperature in an airtight container.

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Jessica Ransom

“Growing up, custard creams were one of my favourite biscuits but Rose has given these biscuits a sophisticated twist. Piping the dough gives a very professional looking biscuit and is easier to do than you might think. If it’s in season try making your own rhubarb compote for the filling instead of using jam.” 

For this recipe you need two piping bags. Cut down on your single use piping bags and invest in this set of reusable nozzles and bags.

Silicone Piping Bags, 6 pcs Stainless Steel Nozzles Set - View at Amazon 

Silicone Piping Bags, 6 pcs Stainless Steel Nozzles Set - View at Amazon 

This set has six nozzles and one piping bag but it’s easy and quick to clean. It also comes with a small brush to ensure you can clean the intricate nozzles fully.

For a more traditional bake, try our homemade custard creams. You might also like these rhubarb and custard cake bars or for an indulgent breakfast try these rhubarb pancakes with custard.

Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.


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