We absolutely love cinnamon sticky buns and this is a variation of the delicious gooey buns. These rhubarb buns are just as delicious, but with a scrumptious tartness that comes from the stalks. They are sticky, gooey, and delicious, and are guaranteed to become your favorite go-to buns during the rhubarb season.
The Ingredients for Scrumptious Rhubarb Buns
The same ingredients as my gooey cinnamon buns, but with the addition of rhubarb.
Ingredients List for this Rhubarb Recipe
- For the dough
- 4 tablespoons white sugar
- 2 1/2 teaspoons dry active yeast
- 1/2 cup warm water (100 degrees F)
- 1/2 cup milk
- 4 tablespoons butter
- 1 teaspoon salt
- 2 eggs beaten
- 4 cups all-purpose flour
- For the rhubarb filling
- 2 cups chopped rhubarb
- 1 orange
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1/4 cup melted butter
- 2 tablespoons cinnamon powder
- 3 tablespoons butter (for spreading on top of the buns before baking)
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This recipe uses the same basic dough recipe as the cinnamon buns (recipe here). Use the same dough recipe and once we get to the point of rolling the dough, we will fill it with rhubarb. While the dough is rising, let’s prepare the rhubarb.
Preparing the Rhubarb for the Dessert
Wash, dry, and chop the rhubarb into 1 cm cubes. Place the rhubarb into a mixing bowl and squeeze the orange juice over it. Sprinkle the 1/4 cup sugar into the bowl and mix everything together, ensuring that everything is well coated. Cover the bowl with a clean cloth and set it aside while the dough is rising.
Just before you start working with the dough, drain out the juice from the bowl and make sure there is no liquid left in the bowl. We do not want the dough to get soggy when we fill it. Do not discard the dough. We can use it to make a glaze.
Rolling the Buns for the Dessert Recipes
Once the dough has risen, remove it from the bowl and place it on the counter. Punch it a couple of times to remove the air bubbles. The dough will be soft and smooth. Roll the dough into a squarish shape – about 1/2 cm thick. It doesn’t have to be a square. Even a circular shape will work.
Melt 1/4 cup of butter so it is easy to spread. Once the dough has been rolled out, spread the melted butter onto the rolled dough. Sprinkle the brown sugar and cinnamon mix on top of the butter. Now we can evenly distribute the rhubarb on top of the cinnamon sugar. Again, make sure not to pour any liquid onto the dough.
Rolling the Scrumptious Rhubarb Buns
Once we have evenly distributed everything onto the dough, we can roll it. Tightly roll the dough to form a log. It should be about 18 inches long when rolled. Try to keep the rolling tight. That’s what helps the buns stay soft. Once we have the log rolled, we can cut it into 16 equal pieces.
Butter two 9×15 inch baking dishes liberally and arrange the cut buns into the dishes. Make sure that the cut sides are facing down so that the rhubarb is visible. Now we need to let them rise again. Cover the dishes with clean tea towels and allow the buns to rise for up to 1 hour. Once they have risen, they will be clinging to each other. That’s perfectly ok.
Baking the Buns
Preheat the oven to 350 degrees F. Using a baking brush, spread the 3 tablespoons of melted butter onto the buns. Bake the rhubarb sticky buns for about 30 mins or until they are browned. The juices will run from the rhubarb as it cooks and that’s ok. That’s what will make the buns sticky and gooey and delicious.
Once the buns have baked are browned, remove them from the oven and allow them to cool for about 5 minutes before you turn them over onto a baking tray. Enjoy them warm with a cup of coffee or tea.
NOTE: To make the glaze, place the reserved orange juice into a pan. Add 1/2 cup of icing sugar, a pinch of salt, and 2 tablespoons of butter into the pot and cook the mixture for about 5 minutes or until it bubbles. Remove from the heat and allow it to cool completely before using.
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Rhubarb Sticky BunsCourse: Dessert, SnackCuisine: CanadianDifficulty: Medium
These sweet, tart, rhubarb sticky buns are an absolute delight. A twist on the classic cinnamon buns, they are a perfect snack for you and your friends.
- For the dough
4 tablespoons white sugar
2 1/2 teaspoons dry active yeast
1/2 cup warm water (100 degrees F)
1/2 cup milk
4 tablespoons butter
1 teaspoon salt
2 eggs beaten
4 cups all-purpose flour
- For the filling
2 cups chopped rhubarb
1/4 cup sugar
3/4 cup brown sugar
2 tablespoons cinnamon powder
1/4 cup melted butter
3 tablespoons butter (for spreading on top of the buns before baking)
- The dough
- Warm the milk in the microwave for about 2 mins on high (or in a pan so it’s hot) and add 4 tablespoons of butter to the bowl (or pan). Mix well to blend and set aside. Allow it to cool to room temperature.
- In a small bowl or measuring cup, combine the yeast, sugar, and warm water. Let sit for about 10 mins or until the yeast blooms and doubles.
- Beat the eggs and set them aside. In a large bowl, add the flour. Add the salt and the yeast mix to the bowl. At the same time add the milk, and the eggs to the bowl. Mix everything well to form a dough.
- Move the dough to the counter and knead the dough for about 7-8 mins. Return the dough to the bowl and cover with 1 tablespoon of vegetable oil. Cover with a dishcloth and place in a warm place. Allow it to rise for about 1 hour.
- The filling
- Chop the rhubarb into 1 cm cubes. Place the rhubarb into a mixing bowl and squeeze the orange juice over the rhubarb. Sprinkle the 1/4 cup sugar onto the rhubarb and mix everything together and set aside while the dough rises.
- In a small bowl, mix the brown sugar and cinnamon powder.
- Once the dough has risen, remove it from the bowl and place it onto the counter. Punch it a couple of times to remove the air bubbles. Roll the dough into a squarish shape – about 1/2 cm thick.
- Spread the melted. butter onto the rolled dough. Sprinkle the brown sugar and cinnamon mix on top of the butter.
- Drain out the juice from the rhubarb and make sure there is no liquid left in the bowl.
- Evenly distribute the rhubarb on top of the cinnamon sugar.
- Tightly roll the dough to form a log. It should be around 18 inches long.
Cut the roll into 16 equal pieces.
- Liberally spread butter onto two 9 x 13-inch baking dishes. Lay the buns onto the baking dishes so the cut sides are facing up – you should be able to see the rhubarb. Spread them apart because they need to rise.
- Cover with a dishcloth, and set them aside for a second rise for about an hour.
- Preheat the oven to 350 degrees F.
- Spread the 3 tablespoons of butter on top of the rhubarb buns. Bake the buns for about 30 mins or until they are browned. Let rest for about 5 mins in the baking dish, then turn them over. The bottom will be gooey.
- Enjoy them warm with a cup of coffee or tea.