The last of rhubarb season is upon us!
We’re in the middle of a rhubarb phase and couldn’t resist sharing another summer recipe. Rhubarb has been surprisingly scarce at my usual store in central Birmingham this year, so I’ve had to hunt for it elsewhere. On a recent trip home from a hike I stopped at a small country grocery in a different town and discovered large, beautiful rhubarb on sale. I stocked up, my friend Sofie did too, and from that bounty came these rhubarb almond buns.
Rhubarb almond buns – the flavor combo of your dreams
Rhubarb benefits from a sweeter partner to balance its tartness. In many recipes it’s cooked with sugar, paired with strawberries, or served with custard. Growing up Danish, our instinct for sweet is often marzipan. Marzipan is widely used in Scandinavian baking and tends to be less sweet and more almond-forward than versions common in the US or UK. That subtle, nutty sweetness pairs beautifully with tangy rhubarb, and when combined in a buttery enriched dough it makes for a truly delightful pastry.
Ingredients you’ll need
These buns use a classic enriched yeasted dough — soft, slightly sweet, and buttery. For the dough you’ll need yeast, milk, eggs, vanilla, sugar, salt, flour, and softened butter. The rhubarb filling is a simple compote made from rhubarb (fresh or frozen), sugar, vanilla and a pinch of salt. The almond filling combines marzipan, softened butter and some sugar. If you prefer to make marzipan yourself, you’ll need almond flour, powdered sugar, a little water and almond extract. Optionally, make a simple icing from powdered sugar and water and finish with sliced almonds for garnish.
How to make rhubarb almond buns
There are a few components to prepare. Start with the rhubarb compote so it has time to cool. Simmer chopped rhubarb with sugar, vanilla and a pinch of salt until the mixture releases liquid, darkens slightly and thickens. Transfer to a container, cool briefly at room temperature, then chill in the fridge.
Next, make the enriched yeast dough. Combine warm milk with yeast (blooming if required by the yeast you use), then mix with eggs, sugar, vanilla, salt and flour. Knead in softened butter until the dough is smooth and elastic, then let it rise until doubled. While it rises, prepare the almond filling by creaming marzipan with butter and sugar. If making marzipan from scratch, combine almond flour and powdered sugar with a little water and almond extract to a pliable paste.
When the dough has risen, roll it out into a rectangle about 0.5 cm thick. Spread the almond filling evenly across the dough, then top with the cooled rhubarb compote. Roll the dough tightly from the short end to create many swirls. Slice the log into 12 equal rolls and arrange close together in a buttered deep baking dish. Let them proof until puffed, brush with egg wash, and bake at 175°C (350°F) until golden, about 25–30 minutes depending on your oven. Once slightly cooled, drizzle with icing and sprinkle sliced almonds if desired.
A not-so-tidy pastry to make
These buns can be a bit messy to assemble. If the rhubarb isn’t reduced enough or not fully cooled, the filling may be runny. That’s okay — the extra moisture often makes the buns especially tender and sticky, which many people love. Use a very sharp knife (or dental floss) to slice the roll cleanly and reduce mess. Expect a little compote on the counter; the results are worth it.
Other rhubarb recipes for early summer
If you still have rhubarb left, here are a few recipes worth trying. Each highlights rhubarb’s bright tang in different formats, from bars and cakes to crisps and pies.
- Rhubarb and White Chocolate Blondies: fudgy blondies that balance sweet white chocolate with tart rhubarb.
- Rabarberkage (Rhubarb Cake): a simple sponge studded with pieces of fresh rhubarb that give bursts of tangy flavor.
- Rabarberhorn (Rhubarb Crescent Pastries): a popular Danish bakery treat, great for brunch.
- Rabarbersnitter (Rhubarb Slices): a pretty, delicious rhubarb take on classic Scandinavian fruit slices.
- Rabarbertærte (Rhubarb Pie): flaky, buttery pastry paired with tender, tangy rhubarb filling.
- Strawberry and Rhubarb Crisp: an easy dessert for a crowd that highlights the classic strawberry–rhubarb pairing.
Rhubarb Almond Buns
Pin Recipe
IMPORTANT NOTE:
This recipe was developed using a digital scale and metric measurements. Cup conversions may be less precise. Recipes were tested in a convection (fan) oven.
Ingredients
DOUGH
- 2 tsp instant yeast (or 2.25 tsp active-dry yeast)
- 150 ml milk
- 50 grams granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tsp vanilla extract
- ½ tsp salt
- 375 grams all purpose flour
- 57 grams unsalted butter (softened)
- Egg for egg wash
RHUBARB FILLING
- 340 grams rhubarb (chopped)
- 150 grams granulated sugar
- ½ tsp vanilla extract
- Pinch of salt
ALMOND FILLING
- 100 grams marzipan (storebought or homemade)
- 57 grams unsalted butter (softened)
- 50 grams granulated sugar
IF MAKING MARZIPAN FROM SCRATCH:
- 50 grams almond flour
- 50 grams powdered sugar
- ¾-1 tbsp water
- ½ tsp almond extract
TOPPINGS (OPTIONAL)
- Powdered sugar
- Water
- Sliced almonds
Instructions
RHUBARB FILLING
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Combine chopped rhubarb, sugar, vanilla extract and a pinch of salt in a saucepan.
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Heat over medium, stirring often so nothing sticks. When it simmers and releases liquid, reduce heat to low and continue stirring.
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When the mixture has thickened enough that a spatula leaves the bottom visible for a few seconds, remove from heat. This can take 10–20 minutes depending on your stove.
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Cool at room temperature for 15 minutes, then chill in the fridge until completely cold.
MARZIPAN (OPTIONAL)
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To make marzipan, mix almond flour and powdered sugar with a little water and almond extract until it forms a pliable paste. Press together with your hands until smooth and set aside.
DOUGH
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Warm the milk until finger-warm. If using active-dry yeast, dissolve it with a few teaspoons of sugar in the milk and let it rest 5–10 minutes until frothy. If using instant yeast, add it directly to the dry ingredients.
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Whisk the egg, egg yolk, remaining sugar, vanilla and salt in a bowl. Add the milk and yeast mixture and combine.
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Add flour and mix until a dough forms. Knead in softened butter until the dough is smooth and elastic, about 5–10 minutes. The dough should be soft but not sticky; add a little flour if necessary.
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Place the dough in a bowl, cover and let rise in a warm draft-free spot for 45–60 minutes, or until doubled. Use the poke test to check readiness: an indentation that doesn’t immediately spring back means it’s ready.
ALMOND FILLING
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Mix marzipan, softened butter and sugar until well combined. Set aside until shaping.
SHAPING
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Butter a deep baking dish (9×13 inches recommended). Roll the dough into a rectangle about 0.5 cm thick and roughly 11×16–12×17 inches.
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Spread the almond filling evenly over the dough, then spread the cooled rhubarb compote on top.
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Roll the dough from the short end into a log to maximize swirls. Cut into 12 equal pieces and arrange in a 4×3 grid in the prepared dish.
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Cover and let rise about 45 minutes until the gaps between rolls are mostly filled. Preheat the oven to 175°C (350°F) while they rise.
BAKING
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Brush the tops with an egg wash (1 egg mixed with a little water) and bake for 25–30 minutes until golden. Baking times vary by oven and dish material; check from 25 minutes onward.
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Remove from the oven and cool slightly before glazing.
ICING
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Whisk powdered sugar with a little water to your desired glaze thickness. Drizzle over the warm rolls and sprinkle sliced almonds on top if using.
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Store leftover buns in the fridge for longer keeping. Reheat briefly in the microwave before serving for the best texture.