Viral Rhubarb Cream Puffs are the perfect blend of old-world pastry charm and modern internet buzz. These delicate puffs feature a light, airy choux pastry shell filled with a luscious rhubarb cream—a mix of tart stewed rhubarb and fluffy sweetened whipped cream. Topped with a zingy lemon glaze, they strike a perfect balance of sweet, tangy, and buttery.
They’re everything a dessert should be: elegant, flavorful, and fun to make. Rhubarb’s naturally tart flavor pairs beautifully with the rich cream and crisp pastry, creating a dessert that’s as surprising as it is delicious. With their eye-catching pink hue and dainty shape, these cream puffs are perfect for celebrations or anytime you want to add a touch of magic to the menu.
Whether you're baking for a spring brunch, bridal shower, garden party, or just to impress your friends, these cream puffs deliver big flavor and even bigger smiles. Their viral status is no surprise—they're equal parts stunning and scrumptious.
Why You’ll Love Viral Rhubarb Cream Puffs
- Airy and light: Classic choux pastry that's crisp on the outside and beautifully hollow inside for the perfect filling pocket.
- Tart and creamy filling: Rhubarb adds a tangy twist to traditional cream puffs, balanced by velvety whipped cream.
- Elegant presentation: A stunning dessert for brunches, tea parties, and special occasions.
- Easy-to-follow recipe: Master the basics of pastry with this straightforward guide.
- Customizable: Swap rhubarb for strawberries, raspberries, or even stone fruit.
- Make-ahead friendly: Bake shells in advance and assemble fresh for convenience.
- Great conversation starter: Unique flavor and beautiful design make them unforgettable.
Ingredients You’ll Need
For the Choux Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Rhubarb Filling:
- 2 cups chopped rhubarb
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
For the Glaze:
- ¼ cup powdered sugar
- 1 tablespoon fresh lemon juice
Step-by-Step Instructions
1. Make the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium-high heat.
- Remove from heat and immediately stir in flour all at once.
- Return the pan to low heat and stir vigorously until the mixture forms a ball and pulls away from the sides, about 1-2 minutes.
- Let the dough cool slightly (about 5 minutes). Then beat in eggs one at a time, making sure each is fully incorporated before adding the next. Dough should be smooth, glossy, and thick enough to hold its shape.
- Transfer to a piping bag or use two spoons to form 1.5-inch mounds on the baking sheet.
- Bake for 25–30 minutes or until puffed and golden brown. Avoid opening the oven door during baking.
- Cool completely on a wire rack before filling.
2. Prepare the Rhubarb Filling
- In a medium saucepan, combine chopped rhubarb, granulated sugar, and cornstarch. Cook over medium heat, stirring often, until the rhubarb breaks down and the mixture thickens (about 10-12 minutes).
- Stir in vanilla extract and remove from heat. Allow to cool completely.
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the cooled rhubarb mixture into the whipped cream until well blended and fluffy.
3. Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Adjust consistency with a little more sugar or juice if needed.
4. Assemble the Cream Puffs
- Carefully slice each cream puff in half horizontally.
- Spoon or pipe the rhubarb cream onto the bottom halves, then replace the tops.
- Drizzle with lemon glaze or dust with powdered sugar for a classic look.
- Serve immediately for the best texture, or chill for up to 2 hours before serving.
Serving and Storage Tips
These cream puffs are best enjoyed fresh on the day they are assembled, as the filling can soften the pastry over time. If needed, refrigerate for up to 2 days. Serve chilled or bring to room temperature before serving.
For make-ahead prep, bake and cool the pastry shells in advance and store in an airtight container at room temperature for up to 2 days. You can also freeze unfilled puffs for up to 1 month and crisp them in a 300°F oven before use.
Helpful Notes
- Avoid soggy puffs: Fill just before serving for best texture.
- Stabilize whipped cream: Add a teaspoon of instant pudding mix to keep it firm longer.
- Use ripe rhubarb: Bright red stalks yield the best color and flavor.
- Flavor boost: Add a touch of orange zest or cardamom to the filling for extra flair.
- Perfect piping: Chill the filling slightly before piping for neat results.
Frequently Asked Questions
- Can I freeze the cream puffs?
Yes, freeze the unfilled shells. Reheat briefly in the oven to restore crispness before filling. - Can I make the filling the day before?
Definitely! Store it covered in the fridge and give it a quick stir before using. - What if I don’t have a piping bag?
No problem! Use a zip-top bag with the corner snipped or spoon the dough and filling instead. - How can I make them gluten-free?
Try a 1:1 gluten-free flour blend in the choux pastry—results may vary slightly.
Final Thoughts
Viral Rhubarb Cream Puffs are more than just a delicious dessert—they're an experience. With their crisp shells, tangy-sweet filling, and zesty glaze, each bite delivers flavor, texture, and charm. Whether you’re a seasoned baker or new to pastry, this recipe offers a rewarding and beautiful bake. Light, luscious, and sure to impress, these puffs are a trend worth tasting!
Viral Rhubarb Cream Puffs
Ingredients
Choux Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
Rhubarb Filling:
- 2 cups chopped rhubarb
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Glaze:
- ¼ cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- In a saucepan, bring butter, water, and salt to a boil. Stir in flour, return to heat, and mix into a dough ball.
- Cool slightly, then beat in eggs one at a time until smooth.
- Pipe or spoon onto the sheet in 1.5-inch mounds.
- Bake for 25–30 min until golden. Cool completely.
- Cook rhubarb, sugar, and cornstarch until thickened. Cool and stir in vanilla.
- Whip cream and powdered sugar to stiff peaks. Fold in cooled rhubarb.
- Whisk glaze ingredients until smooth.
- Slice puffs, fill with rhubarb cream, top with glaze. Serve fresh or chill up to 2 hours.
Notes
- Fill just before serving for best results.
- Add orange zest or cardamom for extra flavor.
- Freeze unfilled puffs and reheat to restore crispness.
- Use bright red rhubarb for best color and presentation.
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