Custard Yo-Yos with roasted rhubarb icing from Sweet (page 19) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • Eat Your Books

    Errata from publisher: Preheat oven to 325°F/170°C. Bake cookies for 25–30 minutes.

  • EmilyR on July 18, 2022

    I used more rhubarb than called for and probably needed to adjust the powered sugar to make it thicker, but I didn't want to increase the sweetness so I didn't. Nice rich flavor.

  • Lsblackburn1 on April 11, 2021

    Yum! I am not sure I got the right amount of rhubarb; however, one stalk looked like such a tiny amount after roasting ( my stalk was pretty skinny!). The flavor seemed fine. I did the dough in the food processor, and that worked well. Cooked for 15 minutes, but the pan on the bottom was a bit overdone.

  • Jane on June 17, 2019

    These were fun. Very easy to make and great result. I love the combination of the short cookie and tart rhubarb frosting. I made the frosting a couple of days ahead and found the consistency perfect for spreading. It doesn’t like being out in a warm room so bear in mind if making these for a party. I baked them for just 20 mins at 325 F (170 C) - they were perfect. 25 mins as stated in the recipe would be too much.

  • vglong29 on April 15, 2019

    Even with the reduced temperature in the errata from publisher, the time is still too long. Best results for me are 350°F for 8-10 minutes until very light brown on bottom.

  • Illyria on October 23, 2017

    I used three stalks of rhubarb, probably cos I wasn’t sure about how much to trim them. The icing was beautifully tangy.

  • readingtragic on October 13, 2017

    If you leave the icing in the fridge, it sets too hard to spread - I sandwiched the biscuits, put them in a jar and then stored them in the fridge - perfect, and no worries about the butter going off...

  • luluf on September 22, 2017

    The shortbread biscuit was perfect and the rhubarb icing was tangy and delicious. They were very simple to make and I will definitely be making them again

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