Thursday, May 14, 2015

Rhubarb sticky buns



These are soooo delicious!

I made these very yummy rhubarb sticky buns the other day. And seeing as it IS rhubarb season, I thought I'd share this recipe with you. If you have rhubarb in your garden, and you like sticky buns, I urge you to give these a try!

For the dough, while you can use a biscuit dough, I like these with a yeast dough. Use any yeast dough that you would normally use to make a pan of a dozen cinnamon rolls (a recipe that uses about 2 cups of flour). I made these with some of my refrigerator roll dough.

You will need:

yeast dough enough for 1 dozen rolls (or biscuit dough, see notes at the bottom)

filling:
3 cups finely chopped, fresh rhubarb
scant 1 cup of sugar *
1/2 teaspoon cinnamon

syrup:
1/2 cup granulated sugar
3/8 cup boiling water
1  1/2 tablespoons butter


  • Butter a 9 X 12-inch baking dish.
  • On a lightly floured surface, roll out your dough to a large rectangle, about 12 inches long and 9 inches wide.
  • Toss the finely chopped rhubarb with cinnamon and sugar. Sprinkle evenly over surface of rectangle of dough, leaving an unfilled inch along one of the long edges of dough. Roll up tightly, jelly roll-style. Pinch the seam closed.
  • Cut into 1-inch slices and place in prepared baking dish. Allow to rise until doubled in  bulk.
  • Meanwhile, make syrup. Stir together boiling water and sugar. Add butter. Allow to cool while rolls rise.
  • When dough is about doubled, heat oven to 350 F degrees. Pour syrup over rolls. Bake for about 35-40 minutes, until rolls are golden on top.


*to reduce sugar in filling, you can add about 1/8 teaspoon baking soda to the fruit, and cut the sugar to about 2/3 cup. The baking soda will reduce some of the acidity in the rhubarb.

If you can keep your family from eating all of these, they do freeze well. I usually make a double-batch and freeze half.

Notes about dough

If you'd like to make these with a Basic Biscuit Dough:

Prepare your rhubarb filling and syrup before making the dough.

Make a dough of 2 cups flour, 1/4 teaspoon salt, 1 tablespoon baking powder, with 1/2 cup butter or margarine cut in to flour mixture. Stir together with 3/4 cup milk. Gently roll out on a floured surface, into a rectangle of about 9 X 12 inches. Then fill and cut as above.

Instead of allowing to rise, right after placing biscuit-style rolls into buttered baking dish, pour the syrup over all, and bake at 350 F for about 35-40 minutes.


For a Basic Yeast Dough yielding 1 dozen sweet rolls:

1 1/2 teaspoons yeast
3/4 cup warm water
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons butter
2 cups of flour, all-purpose or half all-purpose, half whole wheat

In a large mixing bowl pour water and sprinkle with yeast.

Stir in salt and sugar.

Mix in 1 cup of flour and the butter. Add remaining flour, 1/2 cup at a time. In the last cup, the dough will become stiff. Knead right in the bowl, for about 4-6 minutes. Allow to sit for about 40 minutes.

Prepare your baking sheet/pan.

Punch down dough. Turn onto a floured surface. Turn and punch about 20 times. Dough is ready to roll out.


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6 comments:

  1. Thank you for the recipe!! I'm not much of a baker or consumer of baked goods, but this sounds pretty easy to follow!! My husband and I tried the salsa that you mentioned in your post for Cinco de Mayo and we absolutely love it...made our second batch. What is nice about your recipe is you didn't use any fresh tomatoes, adding tomato paste (we used tomato sauce) instead Tomato prices are through the roof these days.

    YHF

    ReplyDelete
    Replies
    1. Hi YHF,
      I'm so glad you've enjoyed the salsa. We had tacos again tonight, using some of the leftovers of salsa-making over the weekend. It will keep in the fridge for a week, with no problems, if you want to make up a large enough batch to not have to make it so often.

      I know what you mean about fresh tomato prices. Around here, you pay a premium for fresh tomatoes this time of year. We wait until our tomato plants in the garden have tomatoes before eating them fresh.

      Delete
  2. I'm not a big fan of rhubarb, but this looks like you could adapt by adding any kind of fruit. I'm thinking apples or blueberries.

    ReplyDelete
    Replies
    1. Hi live and learn,
      yes, I think you're right, this would work for any kind of fruit. I may try it with blackberries in late summer, when we have those in abundance. Apples would be like apple pie, very yummy!

      Delete
  3. hello lilli,
    i have five rhubarb plant in my garden. i love rhubarb and your recipe sounds
    wonderful! thanks for sharing.
    have a nice time,
    love regina

    ReplyDelete
    Replies
    1. Hi Regina,
      Thank you. Have a nice week!

      Delete

I'm so glad that you stopped by today. Please comment, and let me know what you're thinking.