Spiced Rhubarb and Custard Iced Buns

Today I have been combining a traditional flavour pairing with a favourite baked treat. These are some sweet dough buns filled with a vanilla custard cream and a spiced rhubarb compote flavoured with cinnamon, nutmeg, ginger and cloves. They are topped with a plain water icing.

I am very pleased with how the dough turned out. It was perfectly soft, wonderfully browned on top and with a nice even crumb. The buns did not join together as I was hoping into a batch bake due to my cautiousness of not letting them touch too much. I did however manage to keep them all apart so consistency still prevailed! The custard filling needed a spoon less cream or slightly more cornflour to make it a little easier to pipe but nonetheless it has held together wonderfully so I am only really been fussy now. The flavours work together excellently and the balance of sweetness is just right. A great justice to the rhubarb that was kindly gifted to me!