Rhubarb Cream Puffs
Rhubarb cream puffs with airy pastry shells, whipped cream, and sweet tart filling. Easy dessert recipe.
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
- 2 cups rhubarb chopped
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and line a baking sheet.
- Boil water, butter, and salt, then add flour and stir into dough.
- Cool slightly and add eggs one at a time.
- Pipe or spoon dough onto baking sheet.
- Bake for 25 to 30 minutes until golden.
- Cook rhubarb, sugar, and lemon juice until thickened and cool.
- Whip cream with powdered sugar and vanilla.
- Slice shells and fill with cream and rhubarb mixture.
- Serve immediately.
Notes
Do not open oven while baking.
Fill just before serving.
Use fresh or thawed rhubarb.
Fill just before serving.
Use fresh or thawed rhubarb.