Latest posts by Heidi Greenstein (see all)
- Baking – Rhubarb Custard Creams Recipe - October 6, 2017
- 10 Recommended Things To Tick Off Whilst In Amsterdam - August 4, 2017
- Passover Pistachio Almond Raspberry Bakewell Tart Recipe - April 13, 2017
Rhubarb and custard. Its the perfect combination of flavours for spring and summer desserts. You will find many recipes for rhubarb custard pies, rhubarb custard bars, rhubarb custard meringues as well as a host of other rhubarb custard dessert creations. Here is a favourite recipe of mine… my rhubarb custard creams.
175g butter (6oz)
1 and 1/4 cup sifted self raising flour
1/2 cup icing sugar
3/4 cup sifted custard powder
Cream butter and icing sugar. ( I use a Magimix food processor)
Add sifted flour and custard powder. Let it process until it forms a dough.
Roll into small balls the size of a marble and place on a greased baking tray.(I use a baking tray lined with baking paper which I then grease lightly using Frylight spray).
Press each ball down with a fork dipped in icing sugar.
Bake at 180 C for 10 minutes.
Please keep an eye on them as they must not change colour too much!!
Cool completely before sandwiching together with the rhubarb icing.
Roast 1 stick of Rhubarb (about 70g) cut into portions for about 20/25 minutes at 180C.
When cool, puree in a food processor. Add 60g of butter and 200g of icing sugar as well as 1/2 tsp lemon juice. Adjust the icing sugar to make a firm icing. Add a dash of pink food colouring to get that light pink colour.
Place in the fridge to firm up whilst waiting for the bisuits to cool.
Sandwich the cool biscuits together .
VARIATION: CHOCOLATE CUSTARD CREAMS
Sandwich with melted dark chocolate which has been melted in a double boiler.You may roll the sides with 100’s and 1000’s sprinkles.
These will be eaten so quickly that be prepared to make another batch!