The sweet tang of rhubarb combined with rich almond frangipane tucked inside soft, fluffy buns makes this bake absolutely irresistible. These buns are everything you want in a springtime treat—light, comforting, and bursting with fruity freshness. Perfect for a cozy breakfast, brunch gathering, or a midday coffee break, these Rhubarb Frangipane Buns are both beautiful to look at and even better to eat. The swirl of pink rhubarb against the golden dough makes them a showstopper, and that creamy almond layer brings a decadent, nutty warmth that balances out the tartness perfectly.
Full Recipe:
Ingredients:
For the Dough:
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500g (4 cups) white bread flour
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2 tsp instant yeast
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1 tsp salt
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3 tbsp caster sugar
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250ml (1 cup) plant-based milk (or dairy milk), lukewarm
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75g (1/3 cup) vegan butter or unsalted butter, melted
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1 tsp vanilla extract
For the Rhubarb Filling:
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300g (10 oz) rhubarb, chopped
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100g (1/2 cup) granulated sugar
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2 tsp cornflour
For the Frangipane:
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100g (1/2 cup) vegan butter or unsalted butter, softened
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100g (1/2 cup) caster sugar
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100g (1 cup) ground almonds
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2 tbsp plain flour
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1 tbsp plant-based milk (or dairy milk)
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1/2 tsp almond extract
For the Glaze:
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3 tbsp icing sugar
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1–2 tsp milk
Directions:
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Begin by preparing the rhubarb filling. Place the chopped rhubarb and sugar into a saucepan and cook over medium heat until the rhubarb is soft and releasing juices (about 5–7 minutes). Stir in the cornflour and cook for another 1–2 minutes until thickened. Let it cool completely.
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To make the dough, mix flour, yeast, salt, and sugar in a large bowl. Add the warm milk, melted butter, and vanilla. Stir to form a soft dough.
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Knead the dough for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm spot for 1–2 hours, until doubled in size.
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For the frangipane, cream together butter and sugar until light and fluffy. Stir in ground almonds, flour, almond extract, and milk. Set aside.
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Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle.
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Spread the frangipane evenly over the dough, then spoon over the cooled rhubarb mixture.
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Roll the dough up from the long side into a log. Slice into 9–12 pieces and place into a greased or lined baking tin.
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Cover and let rise again for 30–45 minutes until puffy.
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Preheat the oven to 180°C (350°F). Bake the buns for 25–30 minutes or until golden and cooked through.
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Once cool, drizzle with icing sugar glaze and serve.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes
Kcal: 330 kcal | Servings: 9–12 buns
Rhubarb Frangipane Buns: The Perfect Springtime Delight
As spring ushers in an abundance of fresh, vibrant fruits, there’s no better way to celebrate the season than with a homemade batch of Rhubarb Frangipane Buns. These soft, pillowy buns filled with tangy rhubarb jam and rich almond frangipane are not only a treat for the taste buds but also a feast for the eyes. They’re perfect for brunches, afternoon teas, or as a sweet indulgence for any occasion. If you’re looking to bake something that highlights the best of spring flavors while filling your home with irresistible aromas, this recipe should be on your radar.
In this article, we will explore why Rhubarb Frangipane Buns are the perfect spring bake, how to make them, and why they have quickly become a favorite among home bakers. We’ll also dive into the best ways to serve these delicious treats and share some tips for ensuring they turn out perfectly every time.
Why Rhubarb and Almond Make a Perfect Pair
Rhubarb, with its tart, citrusy flavor, has long been a staple in many springtime bakes. It pairs beautifully with sweet elements, making it an ideal filling for pastries. Almond, in the form of frangipane, adds a rich, nutty layer to the buns, balancing out the rhubarb’s tartness and giving the overall dish depth and complexity.
Frangipane is an almond cream that is often used in French pastries, and its smooth, velvety texture and subtle almond flavor make it a perfect filling for these buns. The combination of rhubarb’s sharpness and almond’s sweetness creates a beautiful contrast that makes each bite feel like a celebration of spring.
The Perfect Texture: Soft, Fluffy Buns
One of the highlights of this recipe is the texture of the buns themselves. The dough is soft and fluffy, yet sturdy enough to hold the filling. This is achieved through a careful process of mixing and kneading, allowing the dough to rise and develop the perfect airy structure. Whether you’re making these buns for yourself or to share with friends, the tender, melt-in-your-mouth texture is sure to impress.
The addition of vegan butter or unsalted butter in the dough helps to achieve a rich, buttery taste without compromising the lightness of the buns. The dough is also left to rise twice – once after it’s mixed and once after it’s shaped to give it time to develop the optimal flavor and texture.
A Versatile Spring Recipe
These Rhubarb Frangipane Buns are not just a spring treat they’re a versatile recipe that can be customized to suit different tastes and dietary preferences. You can adjust the amount of sugar in the rhubarb filling to make it more or less tart, depending on your preference. Additionally, if you’re not a fan of almonds, you can easily substitute the frangipane with a different nut filling, such as hazelnut or cashew cream.
For a vegan version of these buns, simply use plant-based milk and butter in the dough and frangipane filling. The result is a deliciously dairy-free treat that everyone can enjoy. You can also experiment with adding other fruits to the filling blueberries, strawberries, or even a mix of berries would all complement the almond flavor beautifully.
The Ideal Time to Serve Rhubarb Frangipane Buns
These buns are perfect for any occasion, whether it’s a quiet morning with a cup of coffee or a gathering with friends. They make an excellent addition to brunch spreads, adding a sweet, fruity element to savory dishes like avocado toast, scrambled eggs, and cheese platters. The combination of rhubarb’s tang and the almond’s richness makes these buns feel elegant and sophisticated, ideal for a special gathering.
They also make a great afternoon tea treat. The slight sweetness of the frangipane and the soft, pillowy texture of the buns are a wonderful accompaniment to a hot cup of tea or coffee. Whether served alongside traditional finger sandwiches, scones, or other baked goods, Rhubarb Frangipane Buns are sure to be a crowd-pleaser.
Storing and Freezing Rhubarb Frangipane Buns
If you find yourself with a few extra buns, don’t worry they store well and can be easily reheated. Simply place the cooled buns in an airtight container and store them in the fridge for up to three days. When ready to enjoy them again, pop them in the oven for a few minutes to warm them through. This will help restore their soft texture and bring back the wonderful aroma.
For longer storage, you can freeze the buns after they’ve cooled. Place them in a freezer-safe bag or container and store them for up to one month. When you’re ready to enjoy, thaw them at room temperature or reheat them in the oven. This makes Rhubarb Frangipane Buns a great option for baking in advance and having a delicious treat on hand whenever you need it.
Tips for Perfect Rhubarb Frangipane Buns
To ensure that your Rhubarb Frangipane Buns turn out perfectly every time, here are some helpful tips:
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Don’t Skip the Second Rise: Allow the buns to rise for the second time after shaping them. This is essential for achieving the light, fluffy texture you want. It also gives the dough time to develop its full flavor.
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Use Fresh Rhubarb: Fresh rhubarb yields the best flavor and texture in the filling. If you must use frozen rhubarb, be sure to thaw it thoroughly and drain any excess moisture before cooking it down with the sugar.
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Check the Consistency of the Frangipane: The frangipane filling should be smooth and creamy, not too runny. If it feels too loose, you can add a little more ground almond to thicken it up. It should hold its shape when spread on the dough.
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Test for Doneness: The buns should be golden brown on top and firm to the touch when baked. If they look pale, give them a few extra minutes in the oven. It’s always a good idea to check the center of a bun to ensure it’s fully cooked through.
Conclusion:
Rhubarb Frangipane Buns are a delightful and satisfying spring bake that brings together the best flavors of the season. The combination of tangy rhubarb, rich almond frangipane, and soft, fluffy dough creates a treat that is both comforting and elegant. Whether you’re an experienced baker or just starting out, this recipe is simple enough to follow but impressive enough to serve for any occasion.
The beauty of this recipe lies in its versatility you can experiment with different fruits, nuts, or even adjust the sweetness to suit your taste. But no matter how you customize it, the result will be the same: a deliciously fragrant, buttery bun that makes for the perfect springtime treat. Whether you serve them at brunch, afternoon tea, or as a special treat for yourself, these Rhubarb Frangipane Buns are sure to become a beloved addition to your baking repertoire.