Rhubarb Custard Sandwich Biscuits: A Sweet Treat with a Tart Twist

Rhubarb custard sandwich biscuits are a classic British dessert that combine the sweet and tart flavors of rhubarb with creamy custard, all sandwiched between two crisp and buttery biscuits. These biscuits are a delight to eat, with their flaky exterior and soft, gooey interior.

Ingredients:

For the Biscuits:

* 225g plain flour, plus extra for dusting
* 110g cold unsalted butter, cubed
* 50g caster sugar
* 1 large egg yolk
* 1-2 tablespoons cold water

For the Rhubarb Custard:

* 500g rhubarb, trimmed and chopped
* 150g caster sugar
* 150ml double cream
* 2 large eggs
* 1/2 teaspoon vanilla extract

Instructions:

For the Biscuits:

1. In a large bowl, rub the butter into the flour until it resembles fine breadcrumbs.
2. Stir in the sugar and egg yolk, then add enough cold water to form a soft dough.
3. Wrap the dough in cling film and refrigerate for at least 30 minutes.

For the Rhubarb Custard:

1. In a large saucepan, combine the rhubarb and sugar. Cook over medium heat, stirring occasionally, until the rhubarb has softened and released its juices.
2. In a separate bowl, whisk together the double cream, eggs, and vanilla extract.
3. Add the custard mixture to the rhubarb and cook, stirring constantly, until the custard has thickened.

To Assemble the Biscuits:

1. Preheat oven to 180°C (160°C fan-forced).
2. On a lightly floured surface, roll out the dough to a thickness of 3mm.
3. Cut out 12 circles from the dough using a 7cm cutter.
4. Place half of the circles on a baking tray lined with parchment paper.
5. Spread a tablespoon of rhubarb custard over each circle.
6. Top with the remaining circles of dough and press down gently to seal the edges.
7. Brush the tops of the biscuits with milk and sprinkle with sugar.
8. Bake for 15-20 minutes, or until golden brown.

Tips:

* For a more intense rhubarb flavor, use pink champagne rhubarb.
* If you don't have double cream, you can use milk instead.
* To make the biscuits ahead of time, assemble them and refrigerate for up to 24 hours. Then, bake them just before serving.

Rhubarb custard sandwich biscuits are a delicious and easy-to-make treat that are perfect for any occasion. Whether you enjoy them for breakfast, afternoon tea, or dessert, these biscuits are sure to satisfy your sweet tooth.