Homemade Rhubarb Cream Puffs

Ingredients:

- 1 cup water

- 1/2 cup unsalted butter

- 1 cup all-purpose flour

- 4 large eggs

- 1/4 teaspoon salt

- 2 cups fresh rhubarb, chopped

- 1/2 cup granulated sugar

- 1 tablespoon lemon juice

- 1 1/2 cups heavy whipping cream

- 1/4 cup powdered sugar

- 1 teaspoon vanilla extract

- Powdered sugar, for dusting

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet

with parchment paper.

2. In a medium saucepan, combine water, butter, and

salt. Bring to a boil over medium heat.

3. Remove saucepan from heat. Stir in flour all at once

until mixture forms a ball and pulls away from the sides.

4. Transfer dough to a mixing bowl. Beat in eggs one at a

time, ensuring each is fully incorporated before adding

the next.

5. Using a spoon or piping bag, place mounds of dough

onto the prepared baking sheet about 2 inches apart.

6. Bake for 20-25 minutes, or until puffed and golden

brown. Remove from oven and let cool completely on a

wire rack.

7. For the rhubarb filling, combine rhubarb, granulated

sugar, and lemon juice in a saucepan. Cook over medium

heat until rhubarb is soft and mixture is thickened, about

10-15 minutes. Let cool.

8. In a chilled bowl, whip heavy cream, powdered sugar,

and vanilla extract until stiff peaks form.

9. Gently fold cooled rhubarb mixture into the whipped

cream.

10. Slice each cream puff in half horizontally, spoon or

pipe the rhubarb cream filling inside, and replace the top.

11. Dust with powdered sugar before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes |

Total Time: 50 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:

Chill the mixing bowl and beaters before whipping cream

for better volume.

Ensure cream puffs are completely cool before filling to

prevent sogginess.