Rhubarb and Custard Biscuits (Yo Yos)

Plate of homemade rhubarb and custard yo-yo biscuits.

5 from 2 votes

Rhubarb and Custard Biscuits (Yo Yos)

Short, crumbly and melt-in-the-mouth, these rhubarb and custard biscuits are my take on classic Australian and New Zealand yo-yo biscuits, also known as melting moments. Made with custard powder for that distinctive flavour and delicate texture, they're sandwiched together with a sweet and tangy roasted rhubarb buttercream. Perfect for afternoon tea.

Prep Time20

Cook Time13

Course: Afternoon Tea

Cuisine: Antipodean

Keyword: biscuits, buttercream, rhubarb, spring

Servings: biscuits

Calories: 178kcal

Author: Choclette @ Tin and Thyme

Ingredients

Biscuits

200 g unsalted butter softened
60 g icing sugar sifted if lumpy
½ tsp vanilla extract
50 g custard powder sifted if lumpy
200 g plain flour (all purpose flour) I used 100g wholemeal spelt flour & 100g of plain white

Filling

1 stick rhubarb weighing approximately 60g
50 g unsalted butter softened
60 g icing sugar sifted if lumpy
1 pinch fine sea or rock salt

Metric - US Customary

Instructions

Biscuits

Heat the oven to 180℃ (160℃ fan, 350℉, Gas 4) and line a couple of baking trays with baking mats or baking paper.
In a large mixing bowl, cream the butter and sugar together with a wooden spoon until light in colour and fluffy in texture. Alternatively, use an electric mixer.
200 g unsalted butter, 60 g icing sugar
Beat in the vanilla extract until thoroughly combined.
½ tsp vanilla extract
Add the custard powder and beat that in until well combined.
50 g custard powder
Finally, add the flour and stir until everything is just about mixed. It's always a good idea not to over mix once the flour is in as it can make for tough biscuits.
200 g plain flour (all purpose flour)
Take rounded teaspoonfuls of the mixture and roll into balls in the palm of your hands. Place them on the baking trays with at least a 2 ½ cm (1 inch) gap between them.
Press each one lightly with the tines of a fork to flatten them a little and give them their distinctive pattern.
Bake in the centre of the oven for 13-15 minutes, until just starting to turn golden. You don't want them to take on much colour.
Cool for a couple of minutes on the tray, then transfer to a wire rack to cool completely.

Filling

Just before you place the biscuits in the oven, cut the rhubarb into 6cm (2-3 inch) batons. Place on a small greased oven tray and bake along with the biscuits. They should be soft when done, but still holding their shape.
1 stick rhubarb
Whilst the rhubarb is roasting in the oven, cream the butter and sugar together in a small mixing bowl until light in colour and fluffy in texture. Add the salt and cream some more.
50 g unsalted butter, 60 g icing sugar, 1 pinch fine sea or rock salt
Beat in the rhubarb until thoroughly combined.
Place a teaspoon of the buttercream on the smooth side of half of the biscuits then sandwich them together with the smooth sides of the other half. Press down lightly so the filling spreads to the edges.

Notes

No custard powder? Just use cornflower instead and increase the vanilla extract by a further half teaspoon.

If you'd like to make your biscuits a little larger than mine, you'll need to bake them for a further one to two minutes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition