Rhubarb custard melting moments

  • 20 mins preparation
  • 20 mins cooking
  • Makes 25 Item
  • Print


Stewed rhubarb
  • 1 large stem of rhubarb
  • 1 tablespoon sugar
  • 1 tablespoon water
Rhubarb custard
  • 1 tablespoon custard powder
  • 1 tablespoon caster (superfine) sugar
  • 1/2 cup (125ml) milk
Melting moments
  • 250 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (80g) icing (confectioners') sugar
  • 1 cup (125g) custard powder
  • 1 cup (150g) plain (all-purpose) flour
  • 1 tablespoon icing (confectioners') sugar, extra


Rhubarb custard melting moments
  • 1
    Preheat oven to 160°C/300°F. Grease oven trays; line with baking paper.
  • 2
    Make rhubarb custard. Blend custard powder and sugar with milk in small saucepan; stir over heat until mixture boils and thickens. Remove from heat, stir in rhubarb. Cover surface of custard with plastic wrap; refrigerate until cold.
  • 3
    Beat butter, extract and sifted icing sugar in small bowl with electric mixer until light and fluffy. Stir in sifted custard powder and flour, in two batches.
  • 4
    With floured hands, roll rounded teaspoons of mixture into balls. Place about 5cm apart on trays; flatten slightly with a floured fork.
  • 5
    Bake biscuits about 15 minutes. Stand on trays 5 minutes, before transferring to wire racks to cool.
  • 6
    Sandwich biscuits with a little rhubarb custard. Dust with extra sifted icing sugar.
  • 7
    Make stewed rhubarb combine chopped rhubarb, sugar and water over a low heat until rhubarb is pulpy. Drain and cool before using.

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