Rhubarb Sticky Buns: The Ultimate Guide to Baking Perfection

Rhubarb Sticky Buns: Prepare to be amazed! Imagine waking up to the irresistible aroma of warm, gooey, and slightly tart sticky buns, fresh from the oven. These aren’t your average sticky buns; the vibrant tang of rhubarb adds a delightful twist that will have everyone reaching for seconds (and thirds!).

While sticky buns have a long and delicious history, often associated with German and Pennsylvania Dutch baking traditions, the addition of rhubarb brings a uniquely modern and seasonal flair. Rhubarb, often called the “pie plant,” has been a springtime staple in gardens for generations, and its tartness perfectly complements the sweetness of the caramel and the richness of the dough.

What makes these Rhubarb Sticky Buns so incredibly appealing? It’s the perfect balance of flavors and textures. The soft, pillowy dough melts in your mouth, while the sticky caramel provides a satisfying sweetness. But the real star is the rhubarb, which cuts through the richness with its bright, tangy flavor. They are also surprisingly easy to make, perfect for a weekend brunch or a special occasion. Trust me, once you try these, you’ll never look at sticky buns the same way again!

Ingredients:

• For the Dough:
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• ¼ ounce (7g) active dry yeast (about 2 ¼ teaspoons)
• ¾ cup (180ml) whole milk, warmed to 110-115°F (43-46°C)
• ¼ cup (60ml) water, warmed to 110-115°F (43-46°C)
• 4 tablespoons (56g) unsalted butter, melted and slightly cooled
• 1 large egg, lightly beaten
• For the Rhubarb Filling:
• 4 cups (about 1 pound) rhubarb, trimmed and chopped into ½-inch pieces
• ½ cup (100g) granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 tablespoon lemon juice
• For the Sticky Caramel Topping:
• ½ cup (1 stick, 113g) unsalted butter
• ¾ cup (150g) packed light brown sugar
• ¼ cup (60ml) heavy cream
• 2 tablespoons corn syrup
• ½ teaspoon vanilla extract
• Pinch of salt

Making the Dough

Okay, let’s get started with the dough! This is the foundation of our delicious rhubarb sticky buns, so we want to make sure we get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures that everything is evenly distributed before we add the wet ingredients.
2. Activate the Yeast: In a separate small bowl, combine the warm milk, warm water, and yeast. Let it stand for 5-10 minutes, or until foamy. This step is crucial because it tells us that the yeast is alive and active, which is essential for the dough to rise properly. If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh batch.
3. Combine Wet and Dry Ingredients: Pour the yeast mixture into the large bowl with the dry ingredients. Add the melted butter and the beaten egg.
4. Mix the Dough: Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough forms. If you’re using a stand mixer, start on low speed and gradually increase to medium speed.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating air pockets that will give our buns a light and airy texture.

Preparing the Rhubarb Filling

While the dough is rising, let’s get the rhubarb filling ready. This is where the tart and sweet flavors come together, creating a delightful contrast to the rich dough and caramel topping.

1. Combine Rhubarb and Sugar: In a medium bowl, combine the chopped rhubarb, sugar, cornstarch, cinnamon, and ginger. The cornstarch will help thicken the filling as it bakes, preventing it from becoming too watery.
2. Add Lemon Juice: Stir in the lemon juice. The lemon juice brightens the flavors and adds a touch of acidity that complements the sweetness of the rhubarb and sugar.
3. Set Aside: Gently toss everything together until the rhubarb is evenly coated. Set aside while you prepare the caramel topping and roll out the dough.

Making the Sticky Caramel Topping

Now for the star of the show: the sticky caramel topping! This is what makes these buns so irresistible. The combination of butter, brown sugar, and cream creates a rich, gooey, and utterly addictive sauce that will have everyone begging for more.

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add Brown Sugar: Stir in the brown sugar until it’s completely dissolved. Make sure there are no lumps!
3. Add Heavy Cream and Corn Syrup: Pour in the heavy cream and corn syrup. The corn syrup helps prevent the caramel from crystallizing, ensuring a smooth and glossy texture.
4. Simmer: Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes, or until slightly thickened. Be careful not to burn the caramel!
5. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract and salt. The vanilla adds a warm and comforting flavor, while the salt balances the sweetness of the caramel.

Assembling and Baking the Sticky Buns

We’re almost there! Now it’s time to put everything together and bake these beauties. The aroma that will fill your kitchen during baking is simply divine!

1. Prepare the Baking Dish: Pour the caramel topping into a 9×13 inch baking dish. Spread it evenly over the bottom of the dish.
2. Roll Out the Dough: Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
3. Spread the Rhubarb Filling: Sprinkle the rhubarb filling evenly over the dough, leaving a small border along one of the long edges.
4. Roll Up the Dough: Starting from the opposite long edge, tightly roll up the dough into a log. Pinch the seam to seal it.
5. Cut the Buns: Using a sharp knife or dental floss, cut the log into 12 equal slices. Dental floss works great for clean cuts!
6. Arrange the Buns: Place the buns, cut-side up, in the prepared baking dish, on top of the caramel topping.
7. Second Rise: Cover the baking dish with plastic wrap or a clean kitchen towel. Let the buns rise in a warm place for 30-45 minutes, or until they’ve puffed up slightly.
8. Preheat the Oven: While the buns are rising, preheat your oven to 375°F (190°C).
9. Bake: Bake the sticky buns for 25-30 minutes, or until they’re golden brown and the caramel is bubbly.
10. Invert and Cool: Let the buns cool in the baking dish for 5-10 minutes. Then, carefully invert the baking dish onto a serving platter. The caramel will drip down over the buns, creating a beautiful and delicious glaze.
11. Serve: Serve the rhubarb sticky buns warm. They’re best enjoyed fresh out of the oven!

Tips for Success:

• Use fresh yeast: As mentioned earlier, make sure your yeast is active. If it doesn’t foam when mixed with warm milk and water, it’s time to get a new batch.
• Don’t overheat the milk and water: The ideal temperature for activating yeast is between 110-115°F (43-46°C). If the liquid is too hot, it can kill the yeast.
• Knead the dough properly: Kneading develops the gluten in the flour, which gives the dough its structure and elasticity. Don’t skimp on the kneading time!
• Don’t overbake the buns: Overbaking can result in dry and tough buns. Keep a close eye on them while they’re in the oven and remove them when they’re golden brown.
• Let the buns cool slightly before inverting: If you invert them too soon, the caramel might be too runny. If you wait too long, the caramel might harden and stick to the baking dish.

Enjoy your homemade Rhubarb Sticky Buns! I hope you love them as

Conclusion:

And there you have it! These Rhubarb Sticky Buns are more than just a sweet treat; they’re a delightful experience, a burst of spring in every bite, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it perfectly balances the tartness of rhubarb with the comforting sweetness of a classic sticky bun. The slightly tangy rhubarb compote nestled within the soft, pillowy dough, all glazed with that rich, buttery caramel, is simply irresistible. It’s a unique twist on a beloved classic that will have everyone asking for seconds (and the recipe!).

But the best part? It’s surprisingly easy to make! Don’t let the word “sticky buns” intimidate you. I’ve broken down each step to ensure success, even for beginner bakers. The aroma that will fill your kitchen as these bake is worth the effort alone. Trust me, the first bite will transport you to a happy place.

Why are these Rhubarb Sticky Buns a must-try? Because they offer a unique flavor profile, combining the sweet and tart in a way that’s both exciting and comforting. They’re also a fantastic way to use up that rhubarb from your garden or local farmer’s market. Plus, they’re just plain delicious!

Now, let’s talk serving suggestions and variations. These Rhubarb Sticky Buns are fantastic served warm, straight from the oven. A dollop of vanilla ice cream or a drizzle of crème fraîche elevates them to dessert perfection. For a brunch gathering, pair them with a strong cup of coffee or a refreshing mimosa. They’re also wonderful as a special breakfast treat on a weekend morning.

Feeling adventurous? Here are a few variations to try:

* Add nuts: Sprinkle chopped pecans or walnuts over the caramel before adding the buns for a nutty crunch.
* Spice it up: Add a pinch of ground ginger or cardamom to the rhubarb compote for a warm, spicy flavor.
* Citrus zest: A little orange or lemon zest in the dough or compote adds a bright, zesty note.
* Cream cheese frosting: Instead of the caramel glaze, top the baked buns with a tangy cream cheese frosting for a different twist.
* Individual buns: Bake the buns in muffin tins for individual servings that are perfect for portion control (or not!).

The possibilities are endless! Feel free to experiment and make these Rhubarb Sticky Buns your own.

I’m so excited for you to try this recipe! I poured my heart into developing it, and I truly believe you’ll love it as much as I do. Don’t be afraid to get creative and put your own spin on it.

Once you’ve made these Rhubarb Sticky Buns, I’d absolutely love to hear about your experience! Share your photos and stories on social media using #RhubarbStickyBuns and tag me so I can see your creations. Let me know what variations you tried and how they turned out. Your feedback is invaluable, and it inspires me to keep creating delicious recipes for you. Happy baking! I can’t wait to see what you create!

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