A selection of rhubarb & custard sandwich biscuits

Rhubarb & custard sandwich biscuits

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(9 ratings)

Prep: 30 mins Cook: 35 mins plus cooling, chilling and optional overnight setting

More effort


Combine two retro treats in one delicious bite. These rhubarb and custard biscuits have a jammy centre, to bring a touch of nostalgia to an afternoon tea or bake sale

Nutrition and extra info

  • dough only
  • Vegetarian

Nutrition: Per serving

  • kcal237
  • fat10g
  • saturates6g
  • carbs34g
  • sugars19g
  • fibre1g
  • protein2g
  • salt0.1g


  • 175g unsalted butter, cubed
  • 50g caster sugar
  • 50g icing sugar
  • ¼ tsp fine sea salt
  • 250g plain flour, plus extra for dusting
  • 50g custard powder
  • 2 egg yolks
  • 1 tbsp vanilla bean paste

For the rhubarb jam filling

  • 200g rhubarb, trimmed and chopped



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 200g caster sugar
  • ¼ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. To make the jam, put the rhubarb, sugar and lemon juice in a pan over a medium heat. Bring to a simmer and cook for 15 mins, or until the rhubarb has broken down and released its liquid. Blitz using a hand blender until smooth, then simmer for another 5-10 mins until thick and jammy. To test it’s ready, run a wooden spoon over the base of the pan – it should leave a trail rather than filling in straightaway. Leave to cool (it will set more as it does), then chill until ready to use. Will keep in a sealed container or jar in the fridge for up to one week.

  2. To make the biscuit dough, put the butter, both sugars and salt in a food processor and pulse a few times to a coarse paste. Scrape down the sides, then add the flour and custard powder and pulse again to a damp, sandy consistency. Add the egg yolks and vanilla and pulse again until the dough comes together into a ball. Add ½-1 tbsp water to bring it together, if needed. Tip the dough out, then wrap and put in the fridge to chill for at least 30 mins.

  3. Roll the dough out on a floured surface to a 5mm thickness. Stamp out as many biscuits as you can using a 6mm round cutter – you should get about 32 in total.

  4. Cut circles or hearts out of the centres of half the biscuits using the wide end of a plain piping nozzle (about 1.5cm), or a small heart cutter. Transfer all the biscuits to lined baking sheets, then transfer to the fridge and chill for 15 mins. You can also cook the cut-out shapes to make mini biscuits – if doing so, put these on their own baking sheet.

  5. Heat the oven to 200C/180C fan/ gas 6, then bake the biscuits for 8-10 mins until golden (5-6 mins for the mini biscuits). Put on a wire rack and leave to cool completely.

  6. Transfer the jam to a piping bag, snip off the end, and pipe a small layer of jam onto the plain biscuits (those without the centres cut out). Or, use a teaspoon. Spread the jam out – it may squidge out of the sides when sandwiching the biscuits, so don’t go too far to the edge.

  7. Sandwich the remaining biscuits over the jam (don’t press down too firmly), then transfer to an airtight container in a single layer and leave to set overnight. This ensures the jam won’t leak when you bite into them, but they can be eaten straightaway if you can’t resist. Will keep in an airtight container for up to three days, but the biscuits will start to soften over time.

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Comments, questions and tips

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BOB AND ELLIE's picture
21st Jul, 2020
As the previous comment said, the biscuits tasted nothing like custard sadly. I won't be making these again as there are better sandwich biscuit recipes out there. Also, why would you bake the mini biscuits instead of adding all of them back together as dough to re-roll and make more bigger biscuits? Am I missing something? The rhubarb filling was tasty, however.
9th May, 2020
Was looking for something different to do with rhubarb. They are a bit fiddly/stop-start but at least you have time to clear up while stuff is cooling. Not sure I can taste custard in the biscuits but they do taste nice - quite sweet. I did not have any paste so I used the same quantity of vanilla essence and then obviously added less water than recipe. Also I only had salted butter so omitted the salt. There is just a typo in the instructions; it says use a 6mm cutter for the base biscuit but clearly it should be 6cm, mine was about 6.5cm and I got 16 whole biscuits out of the mixture. I ended up sandwiching the little hearts together with the jam too. There was a little jam left, which I put in a tiny pot to add to the gift of the biscuits I was giving my friend.
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