Description
These Rhubarb Custard Buns are the perfect balance of tangy rhubarb and silky vanilla custard wrapped in soft, fluffy yeast dough. Ideal for spring brunches, dessert tables, or as a showstopper breakfast treat, this homemade bun recipe is packed with rich flavor and comforting texture.
Ingredients
Scale
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2¼ tsp) active dry yeast
- 1/2 cup warm milk (100–110°F)
- 2 large eggs
- 1/4 cup unsalted butter, softened
For the Rhubarb Filling:
- 2 cups chopped rhubarb (fresh or thawed & drained if frozen)
- 1/2 cup sugar
- 1 tbsp cornstarch
For the Vanilla Custard:
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk or lemon juice
Instructions
Step 1 – Make the Dough:
- In a large bowl, mix warm milk and yeast. Let sit for 5 minutes.
- Add sugar, eggs, butter, and flour. Mix and knead until smooth and elastic (about 10 minutes by hand or 7 minutes with a mixer).
- Cover and let rise for 1 to 1.5 hours until doubled.
Step 2 – Prepare the Filling:
- Toss chopped rhubarb with sugar and cornstarch. Let sit 10 minutes to release moisture.
- Cook mixture over medium heat for 3–4 minutes until thickened. Let cool.
Step 3 – Make the Custard:
- In a saucepan, whisk yolks, sugar, cornstarch, and milk until smooth.
- Heat gently, whisking constantly until thickened. Remove from heat and stir in vanilla. Chill fully.
Step 4 – Assemble:
- Roll out the dough into a rectangle (~10×14 inches).
- Spread custard, then layer with cooled rhubarb filling.
- Roll up tightly and slice into 12 buns. Place into greased baking dish.
Step 5 – Final Rise & Bake:
- Let shaped buns rise for 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Bake buns for 25–30 minutes until golden brown.
Step 6 – Optional Glaze:
Whisk powdered sugar and milk/lemon juice. Drizzle over cooled buns.
Notes
💡 Pro Tips:
- Chill custard completely for clean layering.
- Drain rhubarb thoroughly to prevent sogginess.
- Buns freeze beautifully – just reheat before serving!
🧠 Storage:
- Room Temp: 1–2 days
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months (wrap individually)
- Prep Time: 30 min |
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bun
- Calories: 210 kcal per serving (depending on custard and glaze use)
Keywords: Rhubarb custard buns, rhubarb rolls, custard bread, rhubarb breakfast buns, fruit custard pastry, sweet buns with custard, yeast buns, spring baking recipes, homemade rhubarb buns, rhubarb dessert