Dessert

Sweet and Tangy Baked Rhubarb Rolls Recipe

Bylina moretti September 13, 2026September 13, 2026

Introduction

Sweet and Tangy Baked Rhubarb Rolls combine tart rhubarb with flaky puff pastry for a delightful dessert. A silky glaze adds the perfect finishing touch to these golden, rosy swirls. They are a beautiful treat for any occasion.

The image shows close-up of small pastry rolls arranged closely together on a white marbled surface. Each roll has two main layers: the outer layer is light golden brown, flaky and crisp, while the inner layer is tightly spiraled and filled with bright red cubes of food that look like ham or a similar ingredient. On top of the rolls is a sprinkling of white granulated topping that looks like sugar or coarse salt, adding texture and contrast. The rolls look fresh and slightly shiny from a glaze or egg wash. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets puff pastry
4 cups chopped fresh rhubarb
1/2 cup granulated sugar
1/3 cup light brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg
1 tablespoon water
1/2 cup powdered sugar
1 tablespoon milk

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until evenly coated.
Step 3: On a lightly floured surface, roll out one sheet of puff pastry and brush lightly with melted butter.
Step 4: Spread the rhubarb mixture evenly over the pastry, leaving a 1/2-inch border on one long side.
Step 5: Starting from the opposite long side, roll the pastry tightly into a log and seal the edge with a little water.
Step 6: Slice the log into 8 equal rolls and place them cut side up on the prepared baking sheet.
Step 7: In a small bowl, whisk together the egg and water, then brush the tops of the rolls with the egg wash.
Step 8: Bake for 20 to 25 minutes until the rolls are puffed and golden brown, then let cool on a wire rack.
Step 9: In a small bowl, whisk together powdered sugar and milk until smooth, then drizzle over the warm rolls.

Tips & Variations

Use frozen rhubarb if fresh is unavailable; thaw and drain excess liquid before mixing.
For added texture, sprinkle chopped nuts like almonds or pecans inside before rolling.
Swap lemon zest for orange zest for a different citrus note.
If you prefer less sweetness, reduce the sugar amounts slightly.
Serve with a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store leftover rhubarb rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in an oven at 300°F (150°C) for 5–7 minutes to restore flakiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows close-up of three cinnamon roll-like pastries on a white marbled surface, each with a golden brown crust. Each roll is filled with chunks of reddish-pink fruit and topped with coarse white sugar crystals and a shiny glaze, giving a slightly sticky and glossy look. The rolls have multiple visible swirled layers of dough around the fruit filling, creating a spiral pattern. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rhubarb rolls ahead of time?

Yes, you can prepare the rhubarb filling and assemble the rolls ahead of time. Keep them covered in the refrigerator and bake just before serving for best freshness.

Can I substitute puff pastry with another type of dough?

Puff pastry provides the signature flaky texture, but you can use croissant dough or phyllo pastry if you prefer. Keep in mind the texture and baking time may vary slightly.