Description

These rhubarb choux pastries are crisp golden cream puffs filled with tangy rhubarb cream—light, airy, and stunning for spring desserts or afternoon tea.

Ingredients

Choux Pastry:

½ cup unsalted butter

1 cup water

1 cup all-purpose flour

¼ tsp salt

4 large eggs

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

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Instructions

Make the choux: In a saucepan, boil butter and water. Stir in flour and salt until a dough ball forms. Cook 1–2 minutes, then let cool slightly. Beat in eggs one at a time until smooth and glossy.

Shape & bake: Pipe or spoon 1–1.5″ mounds on lined baking sheets. Bake at 400°F (200°C) for 25–30 minutes until golden. Near the end, poke holes and leave oven door ajar to dry for 30 minutes.

Prepare rhubarb cream: Cook rhubarb, sugar, and cornstarch until thickened (~10–15 min). Stir in vanilla and cool. Whip cream with powdered sugar to firm peaks, then fold in cooled rhubarb.

Assemble: Slice the tops off cooled puffs, fill with rhubarb cream, and replace tops.

Serve: Dust with powdered sugar and drizzle lemon juice if desired.

Notes

Can use frozen rhubarb (thawed and drained).

Fold cream gently for airy texture.

Fill just before serving to maintain shell crispness.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French-American