Viral Rhubarb Cream Puffs

Why You’ll Love This Recipe

I fell in love with these cream puffs the moment I tasted the contrast of airy pastry and creamy, rhubarb-sweet filling. They feel fancy, yet are surprisingly approachable—perfect for brunches, parties, or elevating weeknight baking into something special

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

• ½ cup unsalted butter

• 1 cup water

• 1 cup all-purpose flour

• ¼ tsp salt

• 4 large eggs

For the rhubarb cream filling:

• 2 cups chopped rhubarb

• ½ cup granulated sugar

• 1 Tbsp cornstarch

• ½ tsp vanilla extract

• 1 cup heavy cream

• 2 Tbsp powdered sugar

Optional garnish:

• Powdered sugar, lemon juice drizzle

directions

1. Make choux shells.
   I preheat oven to 400 °F (200 °C). In a saucepan, I boil butter and water, then stir in flour and salt until a dough ball forms. I cook 1–2 minutes to dry it slightly. After cooling slightly, I beat in eggs one at a time until glossy and smooth .

2. Shape & bake.
   I pipe or spoon mounds (~1–1.5 inches) onto parchment-lined trays and bake 25–30 minutes until puffed and lightly golden. I poke holes in the shells near the end and leave the oven door cracked for 30 minutes to dry them out .

3. Prepare rhubarb cream.
   I cook chopped rhubarb with sugar and cornstarch over medium heat until thickened (~10–15 min), then stir in vanilla and let cool . Separately, I whip heavy cream with powdered sugar to firm peaks, then gently fold in the cooled rhubarb mixture

4. Assemble puffs.
   I slice the tops off the shells, fill them generously with rhubarb cream, and replace the tops.

5. Finish & serve.
   I dust with powdered sugar and drizzle a touch of lemon juice if desired. Serve immediately for best texture.

Servings and timing

• Yield: Approximately 10–12 puffs

• Prep time: ~20 minutes

• Bake & dry time: ~40 minutes

• Total time: ~1 hour

Variations

• Strawberry blend: Swap half the rhubarb for strawberries in the filling .

• Flavor twists: Stir lemon zest into cream or add a splash of almond extract.

• Chocolate drizzle: Dip puff tops in melted chocolate after assembling.

• Mini version: Pipe smaller shells for bite-size party treats.

storage/reheating

I store unfilled shells at room temperature (air-dried) for up to 2 days. The filled puffs keep in the fridge up to 3 days—though the shells lose some crispness. I prefer to fill just before serving. To revive shells, I briefly warm empty ones in a 350 °F oven for 5 minutes.

FAQs

Can I use frozen rhubarb?

Yes—just thaw, drain well, then proceed with cooking

How do I get the shells crisp?

Drying them in the oven with the door ajar after baking helps prevent sogginess .

Can I make shells ahead?

Absolutely—bake and store empty shells for up to 2 days; fill just before serving.

Why fold whipped cream into the rhubarb?

Folding keeps the mixture light and airy, giving that pillowy texture with vivid color.

How do I stop shell collapse?

Ensure eggs are fully beaten into dough, and avoid opening the oven too early—let baking complete fully.

Conclusion

I love how these Viral Rhubarb Cream Puffs feel like a bakery-level treat yet are achievable at home. The light, flaky shells cradle a creamy, tangy filling that always impresses. They’re a stunning, elegant dessert perfect for spring gatherings—or a special treat whenever I’m craving something whimsical and delicious.