Sweet and Tangy Baked Rhubarb Rolls Recipe
These Sweet and Tangy Baked Rhubarb Rolls combine tart rhubarb with buttery puff pastry, baked to a golden perfection. Finished with a silky glaze, these rosy swirls offer a delightful balance of sweetness and tang, perfect for a charming dessert treat.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 8 rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pastry
- 2 sheets puff pastry
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon water
Filling
- 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
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Filling: In a medium bowl, combine chopped rhubarb, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Stir until the rhubarb is evenly coated with the mixture.
- Roll Out Pastry: On a lightly floured surface, roll out one sheet of puff pastry and brush it lightly with melted butter for extra richness and flavor.
- Spread Filling: Evenly spread the rhubarb mixture over the buttered pastry, leaving a 1/2-inch border along one long side to help seal the rolls.
- Roll Pastry: Starting from the opposite long side to the border, roll the pastry tightly into a log shape and seal the edge with a bit of water to prevent unrolling during baking.
- Slice and Arrange: Slice the log into 8 equal-sized rolls and place them cut side up on the prepared baking sheet, spacing slightly apart.
- Apply Egg Wash: In a small bowl, whisk together the egg and water then brush this egg wash over the tops of the rolls to give them a beautiful golden color when baked.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the rolls are puffed up and golden brown. Remove from the oven and let them cool on a wire rack for about 10 minutes.
- Prepare and Drizzle Glaze: Whisk powdered sugar and milk in a small bowl until smooth. Drizzle this glaze over the warm rhubarb rolls to finish with a sweet, silky coating.
Notes
- Use fresh rhubarb for the best tart flavor; frozen can be used but may release more moisture.
- Chilling the rolled pastry before slicing can help maintain shape but is optional.
- For a dairy-free version, substitute butter with a plant-based alternative and milk with a non-dairy milk.
- Store leftover rolls in an airtight container and consume within 2 days for best freshness.
- These rolls can be reheated slightly in a low oven or microwave before serving.
Keywords: rhubarb rolls, baked dessert, puff pastry dessert, sweet and tangy rhubarb, glazed rhubarb rolls, spring dessert
