Every spring I have the exact same thought: why are we always trying to make rhubarb less like rhubarb? I love it precisely because it’s tart, sharp, jammy and bright, and these Rhubarb Rolls are very much built to celebrate all of that. The filling cooks down into this bright pink rhubarb jam that gets layered into a buttery soft dough, and while there’s enough sugar to balance everything out, the rhubarb still fully tastes like itself.
And because rhubarb loves a supporting cast, these rolls get finished with a lemon cream cheese frosting and a crunchy ginger nut topping. The lemon keeps everything tasting fresh and bright, while the ginger pulls out all those warm, almost floral notes hiding inside the rhubarb. You end up with crispy edges, pockets of tart jam, and enough texture on top to make every bite feel a little different from the last.
These rolls are somewhere between a cinnamon roll, a spring pastry, and a very good excuse to buy way too much rhubarb at the farmers market.
Table of contents
- Ingredients you’ll need for these rhubarb rolls
- How do I know if my dough is ready?
- How to make the rhubarb filling
- How to make the ginger nut topping
- Tips for shaping the rolls
- Can I make this without a stand mixer?
- How to prep these rolls ahead of time
- Why is this recipe in grams?
- Watch the recipe here:
- Looking for more rhubarb recipes?
Ingredients you’ll need for these rhubarb rolls
For the dough
- 4 teaspoons (12g) active dry yeast
- Generous 2/3 cup (165g) warm water, between 80-95°F
- 2 2/3 cups (375g) all-purpose flour
- 2 teaspoons (5g) Diamond Crystal kosher salt
- 1/4 cup (55g) granulated sugar
- 1 medium egg yolk
- 1/4 cup (57g) unsalted butter, softened
For the rhubarb filling
- 7-8 skinny stalks (12 oz) rhubarb
- 1/2 cup (100g) granulated sugar
- 2 tablespoons salted butter
- 1 tablespoon lemon zest
- 1 tablespoon grated ginger
For the ginger nut topping
- 1 egg white
- 1/2 cup raw nuts, such as cashews, almonds, walnuts, hazelnuts
- 1/2 teaspoon dried ginger
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon freshly grated ginger
For baking + icing
- 1 egg, for egg wash
- 1/4 cup (57g) salted butter
- 1/4 cup (57g) cream cheese
- 1 cup (113g) powdered sugar
- 1 teaspoon lemon zest
How do I know if my dough is ready?
This is one of those things that gets easier every time you make a yeasted dough, but there are a few visual cues I always look for throughout the process.
When the dough is mixing, it should start pulling away from the sides of your stand mixer bowl and should have transformed into a super smooth ball. If it’s still sticking heavily to the sides of the bowl, it probably needs a few more minutes.
My favorite way to check dough readiness is the gluten test (also known as the windowpane test). To do it, pull off a golf ball-sized piece of dough and slowly stretch it apart between your fingers. If the dough can stretch until it’s paper thin, looks slightly translucent, and you can see strands of gluten holding everything together, you’re good to go. If it tears quickly or snaps apart before getting there, keep mixing.
And then for proofing: trust the puff. During the first rise, the dough should nearly double in size. For the second rise after shaping but before baking, the rolls should get visibly puffy again and look about 50% larger. If you gently poke one with your finger, the dough should slowly spring back while leaving a slight indentation behind. That’s usually the sweet spot.
How to make the rhubarb filling
The rhubarb filling is surprisingly easy to make! Here’s how to do it:
- Thinly slice the rhubarb. Add it to a large sauté pan, then add in the sugar. Place this over medium heat and cook, stirring often, for 5-7 minutes, or until the rhubarb has turned into a thick jam.
- Remove from the heat and stir in the butter one tablespoon at a time. Transfer this to a bowl and mix in the lemon zest and grated ginger.
How to make the ginger nut topping
Whisk an egg white until it is light and fluffy. Chop up the nuts and add them to the bowl, along with the ginger, salt, brown sugar and fresh ginger. Mix then scatter the nuts on a small parchment-lined baking sheet, making sure they don’t overlap too much.
Bake the nuts on the higher rack of the oven for 15-16 minutes at 375°F convection, or 400°F standard. These can be baked at the same time as the rolls. When the nuts are out of the oven, let them cool, then give them a few tosses to break them up into crunchy pieces.
Tips for shaping the rolls
Once you’ve rolled out the dough and spread the rhubarb jam across it, you can either:
- Roll the dough up from the long edge and slice it into 9 cinnamon-roll-style buns
- Or, if you want to shape them like I did, you can fold one shorter edge of the dough over so that it is touching the center of the rectangle. Fold the other edge of the dough to meet that edge, kind of sealing in the jam then fold the dough in half like a book before slicing into 9 strips. Take each strip, twist it, then gently fold the top edge and the bottom so that they are touching (see the photo below for reference).
Either way, none of the rolls need to look the same, they will all puff up and look beautiful.
Can I make this without a stand mixer?
The short answer, yes. The honest answer: yes, but be prepared to knead by hand for a good 15-20 minutes!
To make this dough by hand, you will just knead the dough until it reaches the same elasticity that the recipe calls for. You’ll be doing this on a floured surface, but try to add as little flour as you possibly can. The more flour you add while kneading, the less soft and tender the dough will be.
How to prep these rolls ahead of time
If you just want to make the dough ahead of time, let it proof for 24 hours in the fridge, instead of 1 hour at room temperature. Then you can prepare the filling and icing and store those as well. Store the filling in the fridge and the icing at room temperature. However, the next day you will still need to set aside time for assembly, the second proof, and baking, so this will only save you half of the prep work. But it’s still a good option if you want fresh-feeling sweet rolls when you are in a time crunch!
To prep the recipe for next-day baking, you can prep the recipe all the way up until the dough is in twists in the baking pan and ready for its final proof. Cover and let rest in the fridge overnight – it’ll be ready to bake the next day! You can also make the nuts and icing ahead of time. Cover both and store the icing in the fridge and the nuts at room temperature.
If you want to make these ahead to transport them for a party or brunch, I’d recommend prepping them completely beforehand, all the way through baking. Just leave off the icing. Let it cool to room temperature, then wrap the baking dish in foil. When you are 15 minutes out from wanting to serve the rolls, reheat them in an oven set to 350°F for 10 minutes. Top with the frosting and serve! Or, if you don’t mind them room temperature, I’d top with the icing and nuts while the rolls are still in the pan. Cover and bring on over to a party.
Why is this recipe in grams?
Grams is always my preference for baking, and I hope it will be yours, too. The only way to ensure complete accuracy is by measuring by weight, not volume. One cup of flour can weigh anywhere from 120 grams to 160 grams, depending on how it was packed. This ends up causing some volatility and mismatched results.
I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small, affordable kitchen scale if you want to move forward with this particular recipe.
Watch the recipe here:
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for more rhubarb recipes?
Lemon Rhubarb Jam
Rhubarb Salad with Little Gems, Hazelnuts & Parmesan
Sugared Rhubarb Tart with Rye Crust
And that’s everything for these Rhubarb Rolls!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And, of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 1 rolling pin
Ingredients
For the dough
- 4 teaspoons (12g) active dry yeast
- Heaping 2/3 cup (165g) warm water, between 80-95°F
- 2 2/3 cups (375g) all-purpose flour
- 2 teaspoons (5g) Diamond Crystal kosher salt
- 1/4 cup (55g) granulated sugar
- 1 medium egg yolk
- 1/4 cup (57g) unsalted butter, softened and divided
For the rhubarb filling
- 7-8 (12 oz) skinny rhubarb stalks
- 1/2 cup (100g) granulated sugar
- 2 tablespoons salted butter, divided
- 1 tablespoon lemon zest
- 1 tablespoon grated ginger
For the ginger nut topping
- 1 egg white
- 1/2 cup raw nuts, such as cashews, almonds, walnuts, hazelnuts
- 1/2 teaspoon dried ginger
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 tablespoons brown sugar
- 1 teaspoon freshly grated ginger
For baking + icing
- 1 egg, for egg wash
- 1/4 cup (57g) salted butter
- 1/4 cup (57g) cream cheese
- 1 cup (113g) powdered sugar
- 1 teaspoon lemon zest
Instructions
- Begin with the dough. In the bowl of a stand mixer, whisk together 12 grams of active dry yeast and 165 grams of warm water. Add 375 grams of all-purpose flour, 5 grams of kosher salt, 55 grams of granulated sugar and an egg yolk. (Reserve the egg white from your egg for the nut topping). Using the hook attachment, mix on medium until all the ingredients are combined.
- Once the ingredients are just combined, begin adding the softened butter 1 tablespoon at a time. When it is fully mixed in, that's when you know to add the next tablespoon of butter.
- Turn the mixer to medium-high and mix the dough for 7-8 minutes, or until it is pulling away from the sides and incredibly smooth. You can also do the gluten test (see Note). Cover and let it rise for an hour, or until nearly doubled in size.
- While the dough is rising, make the rhubarb filling. Thinly slice 12 ounces of rhubarb and add it to a large sauté pan along with 100 grams of granulated sugar. Cook over medium heat, stirring often, for 5-7 minutes, or until the rhubarb is a thickened jam.
- Remove from the heat and stir in one tablespoon of butter at a time. Transfer to a bowl and mix in 1 tablespoon of lemon zest and 1 tablespoon of grated ginger. Set aside.
- Assemble the rolls. When the dough is ready, roll it into a 12” by 18” rectangle. I don’t use flour since the dough is so pliable, but feel free to dust it with flour if you see fit. Spread the rhubarb filling thinly across the surface.
- You can either roll up the long edge to make 9 cinnamon-roll-like buns, or you can make twists like I did. To do so, fold one shorter edge of the dough over so that it is touching the center of the rectangle then fold the other edge of the dough to meet that edge, kind of sealing in the jam. Then fold the dough in half like a book before slicing into 9 equal strips.
- Take each strip, twist it, then gently fold the top edge and the bottom so that they are touching. The rolls don't need to look identical, they will all puff up and look beautiful. Place them into a 9×9-inch baking pan lined with parchment paper. Cover and let rise again for 1 hour, or until noticeably puffy and about 50% larger.
- Preheat the oven to 375°F convection, or 400°F standard.
- Make the ginger nut topping. Whisk an egg white until it is light and fluffy. Roughly chop 1/2 cup of nuts and add them to the bowl, along with 1/2 teaspoon of dried ginger, 1/4 teaspoon of kosher salt, 2 tablespoons of brown sugar and 1 teaspoon of fresh ginger. Mix to combine and spread onto a parchment-lined baking sheet.
- Brush the rolls with egg wash, then bake the rolls on the lower rack and the nuts on the upper rack. The nuts will take 15–16 minutes, while the rolls will need 27–35 minutes, or until deeply golden.
- While the rolls bake, make the icing. Use an electric mixer or your stand mixer to whip together 57 grams of softened butter and 57 grams of cream cheese. Add the powdered sugar by the spoonful, whipping until the icing is 50% larger and fluffy like whipped cream. Mix in 1 teaspoon of lemon zest.
- When the nuts are out of the oven, let them cool, then give them a few tosses to break them up into crunchy pieces.
- When the rolls are out of the oven, let them cool slightly before icing and topping with the ginger nuts (or, if you like melty icing, go right ahead). Enjoy!
Comments
Please note that fresh rhubarb has much more moisture than boughten rhubarb. My jam after 15 minutes was apparently too runny and twisting them was a poor choice because it was a mess. I’d suggest using the freezer for 1-2 minutes then drag a spoon through method (clean drag or too thin) to determine if your jam is set up. We’ll see if these turn out like the picture
Hi Ben, could you clarify what boughten means? Do you mean “bought” or “frozen”? Feel free to increase your cooking time if you feel it requires it, and please report back on how the recipe turned out for you!
Would love to make this recipe. I currently have some frozen rhubarb. Would you recommend using frozen rhubarb?
That will work just fine 🙂
Made these last night after watching your TikTok! They turned out wonderful. Probably some of the fluffiest swirl buns I’ve made! I will say that the recipe did yield particularly “yeasty” dough so it did have a slight yeast taste to it. Not sure if it was the dry activated yeast I was using or not but 4 tsp did feel like a lot more than I usually add!
Otherwise everything was PHENOMENAL! Delicious and I will be making them again!
I’m glad you liked it! Try measuring the yeast by weight next time and hopefully that will fix the issue – weird/fun fact, teaspoon measures are the measuring instrument that vary most greatly in the US production system (because they are so small, crazy right?)
How could I make the nut topping without an egg white?
Without the egg white the topping with stay sticky, not crisp. If you want to skip it, you can toast some nuts in a pan and use those on top! It won’t be as sweet of course, but you will still get some crunch!
Hi, I am interested in making your recipe as they look delicious, but my husband is allergic to dairy. Do you think they would work with dairy free butter alternative? Thanks!
I haven’t personally tried it with these but it should absolutely be fine! Just make sure you’re using vegan butter sticks rather than the tubs. I hope you love them 🙂
These were amazing! I reduced the sugar in the rhubarb jam to 70g and used more fresh ginger, felt like it helped bring out the rhubarb flavor more! I did put my jam in the freezer to thicken it, so it’s easier to twist (was still a mess buuut they turned out amazing nevertheless).
Also reduced the powdered sugar, just until it was thick enough.
Ps. I made this all with no tools, kneaded the dough for 10min by hand and even made the frosting with a fork, it works 😉
I’m so glad you loved them! Thank you for taking the time to leave a review and highlight your changes – I’m so happy they worked out well<3
Wow. Wow wow wow. This might be one of my favorite things I’ve ever baked. This recipe is worth the effort. The bright tang of the rhubarb paired with the subtle ginger and lemon flavors through the roll is perfectly balanced with the light sweetness and soft, tender dough . It is a labor of love, but if you follow this recipe exactly they will turn out amazing. I measured every step of the way and was not misled. One note, the I recommend using all of the rhubarb jam, but if you do, commit to the mess. When you twist them they will get a little messy, but after their second proof, they are fine. I wish I could include pictures because not only are these rolls delicious but they are also beautiful. Great job on this recipe and thank you for sharing!
Omg this is music to my earsss! I’m so thrilled you loved it so much. Thank you so much for taking the time to leave such a kind review <3
4.5/5 in my book! Some helpful tips:
– Because of the dough’s decent butter content, I’d highly suggest proofing in the fridge for the first proof, as it won’t warm up the rhubarb jam and cause it to leak a bit (which happened to me!)
– This is absolutely doable by hand, just takes some elbow grease! When kneading the dough, don’t flour your surface— this dough will come together on its own.
– Highly recommend the cream cheese frosting, however the nuts are skippable especially if someone’s allergic (or you just don’t like nuts 🙂
– Use up your rhubarb and make extra jam!!! Keep in a container in your fridge as it’s amazing on toast in the morning!!!!
So glad you liked it and thank you for the tips!!
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