Recipe for rhubarb buns
Recipe for yeast buns with rhubarb and crumble topping
I invite you to try delicious and simple rhubarb buns with a sweet buttery crumble. These buns are fluffy yeast dough, with slightly sour pieces of rhubarb and a crispy sweet butter crumble. Such rhubarb yeast buns are a wonderful snack, perfect with a cup of coffee or tea. You can even eat them for a sweet breakfast, or pack them and take them for an outdoor picnic. You must try them, because the combination of sour and sweet taste here is exceptionally delicious!
Table of contents
Rhubarb buns recipe step by step
If you like rhubarb and sweet baked goods with this unusual vegetable, then you must make these light and fluffy yeast buns with a sweet crumble topping.
Recipe for yeast buns with rhubarb and crumble topping
Składniki
ingredients for rhubarb yeast buns
- 100 ml milk (- lukewarm)
- 15 g yeast (fresh or 7g packet of dried)
- 1 teaspoon sugar (for the yeast)
- 250 g wheat flour – all-purpose (- 1 and 2/3 cups)
- 30 g sugar (- 2 tablespoons)
- 50 ml oil
- 1 egg (- mine was size L)
- approx 250 g rhubarb
- 2 tablespoons sugar (for the rhubarb – I used brown sugar)
ingredients for crumble topping for rhubarb yeast buns
- 50 g butter
- 70 g wheat flour – all-purpose (- 1/2 cup)
- 45 g sugar (- 3 tablespoons)
Instrukcja
How to make rhubarb yeast buns with crumble topping
- Add yeast and sugar to lukewarm milk and mix thoroughly. Cover and set aside in a warm place for about 15-20 minutes for the yeast to activate – during this time it should rise and become very foamy.100 ml milk, 15 g yeast, 1 teaspoon sugar
- Place the ingredients for the yeast dough in a mixer bowl. Add the yeast starter and begin to knead the dough.250 g wheat flour – all-purpose, 30 g sugar, 50 ml oil, 1 egg
- The dough is well-kneaded when it is nicely smooth. Then cover the bowl with the dough with a cloth and set aside in a warm place for about an hour – the dough should double in volume.
- Wash the rhubarb, cut off the ends, and slice the rest into pieces about 1 cm thick. Add sugar to it and mix.approx 250 g rhubarb, 2 tablespoons sugar
- Briefly knead the risen dough again, then divide it into eight roughly equal parts – I weighed the buns – each was about 60 g.
- Arrange the buns with space between them on a large baking sheet lined with parchment paper.
- Using a glass lightly floured on the bottom, make an indentation in each bun.
- Press the glass down firmly so that the dough spreads out to the sides.
- Place the rhubarb into the indentations.
- Briefly combine the crumble ingredients – you can knead them with your fingers, mix with a fork, or like me, briefly blend in a food processor.50 g butter, 70 g wheat flour – all-purpose, 45 g sugar
- Sprinkle the crumble topping over the buns.
- Cover the buns with a cloth and leave for about 30 minutes to puff up.
- Meanwhile, preheat the oven to 170 degrees (fan-assisted).
- Bake the buns for about 20 minutes – until golden brown. After baking, let them cool slightly and you can eat them while still slightly warm :)
Uwagi
Wartości Odżywcze
Quick rhubarb buns – notes
I recently baked these quick rhubarb buns with crumble topping for us and posted a photo on my stories. You asked me for the recipe for these buns, so I’m sharing it with you as quickly as possible.
I prepared the buns themselves using a very basic yeast dough recipe, which I love for its simplicity and reliability. Buns from this recipe always turn out excellent and fluffy. I don’t need to specifically add more flour or milk to them for the buns to have the perfect consistency.
Additionally, a delicious, simple, and quick buttery crumble, which is a wonderful complement to the sour rhubarb.
How to make rhubarb buns – tips
You will make rhubarb buns quickly and without problems. As usual, most of the time will be spent waiting for the dough to rise calmly. However, if you have little time, you can put the bowl with the dough into a slightly warmed oven (I set the temperature to 30-35 degrees Celsius), then the dough for the buns will rise faster.
While the dough is rising, prepare the rhubarb for the buns.
You don’t need to peel it – just wash it and cut it into slices – mine were about 1 cm thick. I also added some cane sugar to the chopped rhubarb and mixed it all together.
I made the crumble topping for the rhubarb buns with a food processor – then I have a delicious buttery crumble ready in a minute. You can also, of course, briefly knead it with a fork, or combine it with your fingers.
How long to bake rhubarb buns?
I baked my buns in convection mode at 170 degrees Celsius – they were ready after 20 minutes. You can also bake them at 180 degrees Celsius in top/bottom heat mode. The baking time will be similar. The buns are ready when they are nicely browned.
Who should not eat rhubarb buns?
Rhubarb itself as a vegetable is healthy and worth consuming in season. Rhubarb is a source of vitamins A, C, and E. It is rich in potassium, folic acid, and fiber, and also contains magnesium, potassium, sodium, iron, and calcium. It also provides us with many antioxidants important for health. Unfortunately, in addition to its health-promoting properties, rhubarb also contains a lot of oxalic acid (especially in the leaves, which we should not consume). For a healthy person, this amount of oxalic acid will not be dangerous. However, people with kidney stones should preferably not eat rhubarb. Similarly, eating rhubarb is not recommended for pregnant and breastfeeding women.
What to substitute rhubarb with in buns?
If you belong to the group that should not eat rhubarb, then instead add sliced strawberries to the buns. They will perfectly replace rhubarb in the buns. And the strawberry season just beginning makes them the best right now!
Later, you can bake these buns with delicious Polish blueberries. They will taste wonderful under a crispy crumble topping. You must try the recipe for rhubarb buns, because my yeast baked goods always turn out sensationally!
P.S.
I also recommend the recipe for yeast cake with rhubarb and strawberries. This yeast cake is for a large baking sheet, so it will be great when you are expecting guests. You can serve it at a garden party or a barbecue. It will be an excellent dessert in combination with rhubarb lemonade!
Recommended recipes for buns with crumble topping
Be sure to check out my other recipes for delicious homemade buns baked with and without crumble topping. Here I recommend, among others, three such recipes:
Popularne Przepisy
Polecane przepisy
Rhubarb Yeast Buns Recipe
You absolutely must check out my recipe for quick yeast buns with rhubarb and crumble topping. The dough itself is very quick and easy to make, as the recipe requires only basic and readily available ingredients. If you use a stand mixer or a food processor to make the yeast dough, it will be ready in just a dozen or so minutes! And all that without any unnecessary effort on your part! Be sure to take a look at my recipe with step-by-step photos for rhubarb yeast buns and whip them up during rhubarb season!
How to Make Rhubarb Buns with Crumble Topping
In my step-by-step recipe, I have described the individual stages of preparing these rhubarb buns in great detail, and I've included tips that will help even those with little baking experience make them successfully. But if you have any further doubts or questions, feel free to drop me a comment. I'll do my best to reply as quickly as possible!
