Discover the ultimate rhubarb breakfast recipe: these irresistible rhubarb rolls, featuring a perfectly crumbly streusel and a vibrant, healthy rhubarb compote. Prepare them the night before for a stress-free morning indulgence!
There’s a special place in my heart for rhubarb, and if you’re here, chances are you feel the same! My passion for this unique vegetable (yes, it’s botanically a vegetable, though often enjoyed as a fruit!) led me to create these incredible rhubarb streusel rolls. It certainly helps that I have a thriving, low-maintenance rhubarb plant just outside my back door, offering an abundance of stalks year after year, ready for all my baking experiments.
Rhubarb truly is the star of early summer produce. Its initial tartness, a playful sass on the tongue, coupled with the important reminder that its leaves are poisonous (a crucial safety note!), only adds to its mystique. But once you get past its raw form, gently cook it down, and pair it with the right sweetness, rhubarb transforms into the most delightful and versatile ingredient you could imagine. It sheds its tart exterior to reveal a sweet, tangy character that brightens any dish.
A serious reminder: Rhubarb leaves are toxic and should never be consumed! Stick to the stalks.
This remarkable plant boasts incredible versatility, appearing in everything from savory stews to sweet desserts, making it a star in both breakfast and dinner dishes. While I’m constantly experimenting with rhubarb in savory applications, these delightful streusel rolls are a perfect showcase for its sweet side. You might already be familiar with some of my other rhubarb creations, like my popular double streusel strawberry rhubarb muffins! I’m always meaning to update the photos for that recipe, but honestly, the muffins disappear too quickly in our household for me to capture their beauty. We just can’t resist!
So, these particular rhubarb rolls were born from a desire to explore new rhubarb horizons beyond just muffins. I wanted to create something equally comforting and delicious, but with a different texture and experience.
Rhubarb Rolls: A Healthier Twist on a Classic Breakfast
Cinnamon rolls are undeniably a favorite decadent breakfast in our home. While my boys usually gravitate towards those generously topped with fluffy cream cheese icing, they were absolutely thrilled with these ruby-hued rhubarb rolls! Each roll is generously stuffed with a luscious, saucy rhubarb compote and topped with a healthier streusel filling. These rhubarb streusel rolls offer a delightful and unique change from the usual, making them a perfect special occasion breakfast or an elevated everyday treat.
What makes these rolls even better? They are entirely refined sugar-free! We use honey in both the soft, pillowy dough and the vibrant rhubarb compote, while coconut sugar provides natural sweetness and depth to the streusel. The only exception is the simple glaze, as finding a truly great substitute for powdered sugar that yields the same smooth, creamy consistency can be a challenge. Considering these thoughtful choices, I confidently declare this a healthy rhubarb recipe that doesn’t compromise on flavor!
Let’s dive into some common questions about rhubarb and these delectable rolls:
Is eating rhubarb good for you?
Indeed! Rhubarb, despite often being used in sweet preparations like a fruit, is botanically a vegetable. While it might not be a powerhouse of every nutrient, it boasts significant levels of vitamin K, essential for blood clotting and bone health, and a good amount of vitamin C, an antioxidant crucial for immune function. Beyond vitamins, rhubarb is an excellent source of dietary fiber, which aids digestion, promotes gut health, and can help regulate blood sugar levels. So, enjoying rhubarb, especially in recipes like these where natural sweeteners are prioritized, is a delicious way to boost your nutrient intake.
Can you make the compote using frozen rhubarb?
Absolutely! Whether you have fresh, vibrant rhubarb stalks or a stash of frozen rhubarb from a previous harvest, either will work wonderfully for the compote. If you opt for frozen rhubarb, you might notice it releases a bit more moisture during cooking. To compensate for this, you may need to add an extra teaspoon of cornstarch to achieve the desired thickened consistency for your compote. This is a fantastic tip for those with their own rhubarb plants – you can chop and freeze your bounty to enjoy this seasonal delight throughout the winter months! It’s a rewarding way to preserve your garden’s generosity.
How long does it take to make rhubarb streusel rolls?
While this recipe does require a bit of dedication and patience, mainly due to the two essential rising periods for the yeast dough, the effort is undeniably worth it. I highly recommend beginning the preparation the evening or afternoon before you plan to serve them. This allows the dough ample time for its slow, flavor-developing rises. If you’re new to baking with yeast, don’t be intimidated! It’s a surprisingly straightforward process, and I’ve even provided a helpful video (see below) to guide you through each step, making it as easy and enjoyable as possible.
Baking Perfection: Soft, Fluffy, and Flavorful
After approximately 25 to 30 minutes in a warm oven, these magnificent rolls emerge golden brown, incredibly soft, and wonderfully fluffy. The center is a revelation: warm, gooey, and brimming with the sweet-tart goodness of the rhubarb compote and the delightful crunch of the streusel. To crown this masterpiece, a simple glaze made from a touch of reserved rhubarb sauce and powdered sugar is drizzled generously over the top. The result? Pure deliciousness that will have everyone reaching for more!
More Overnight Breakfast Inspiration & Rhubarb Recipes
If you love the convenience of an overnight breakfast recipe, you’ll definitely want to explore more options from my Rise and Shine breakfast collection. Another fantastic make-ahead option is:
Nutella Pear French Toast Bake
And for those who, like me, find themselves with an abundance of rhubarb stalks, here are a few more creative and delightful ways to use them:
ROASTED Strawberry-Rhubarb No-Churn Ice Cream
Double Streusel Strawberry-Rhubarb Muffins
Plus, I highly recommend checking out my friend Kendra’s blog, Joy In Our Home, for her absolutely wonderful chocolate rhubarb brownie recipe!
Whether you’re gathering with loved ones for a special occasion or simply enjoying a quiet morning, these rhubarb streusel rolls are sure to bring joy to your table. Happy baking!
Rhubarb Streusel Rolls
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5 from 13 reviews
Author: Katherine | Love In My Oven
Total Time: 3 hours
Yield: 12 rolls 1x
Description
These rhubarb rolls combine an easy streusel recipe with a healthy rhubarb compote to create one amazing rhubarb breakfast recipe! Make it the night before for an easy breakfast treat.
Ingredients
Scale
Rolls
- 1/3 cup unsalted butter, cubed
- 1 cup whole milk**
- 1 packet active dry yeast (2 1/2 tsp)
- 1 egg, whisked
- 2 tbsp honey (sub maple or agave syrup)
- 1/2 tsp salt
- 3 1/2 cups all-purpose flour***
Rhubarb Compote
- 3 cups chopped rhubarb (fresh or frozen)*
- 1/2 cup honey (sub maple or agave syrup)
- 2 tsp fresh lemon juice
- 1 tbsp cornstarch
Streusel
- 2 tbsp butter, cubed
- 1/2 cup rolled oats
- 1/2 cup coconut sugar, packed (sub brown sugar)
- 2 tbsp all-purpose flour
Rhubarb Glaze
- 1/4 cup reserved rhubarb compote
- 1/2 cup powdered sugar
- squeeze of fresh lemon (about 2 tsp)
- 1 tbsp whole milk
Instructions
- Prepare the dough. In a medium saucepan over medium-high heat, melt the butter. Once melted, slowly pour in the milk, stirring to combine thoroughly. Heat the mixture until it is warm to the touch (around 105-115°F / 40-46°C), then remove it from the heat.
- In the bowl of a stand mixer fitted with the dough hook attachment, or in a large mixing bowl, pour in the warm butter and milk mixture. Sprinkle the active dry yeast over the top and stir gently to combine. Allow this mixture to sit for 5 minutes, or until it becomes foamy, indicating that the yeast is active and proofing correctly. Next, add the whisked egg, honey, salt, and all-purpose flour to the bowl. Turn the mixer on low speed until all the ingredients are fully combined and a cohesive dough ball begins to form. Increase the speed to medium-high and continue to knead for an additional 5-6 minutes until the dough is smooth and elastic. If you are not using a stand mixer, stir the mixture with a large wooden spoon until combined, then transfer the dough to a lightly floured surface and knead by hand for 4-5 minutes. Once kneaded, transfer the dough to a large, lightly oiled bowl, cover it tightly with plastic wrap or a clean kitchen towel, and allow it to rise in a warm environment for 1 1/2 – 2 hours, or until it has visibly doubled in size.
- Prepare the rhubarb compote. In a medium-sized saucepan, combine the chopped rhubarb (fresh or frozen), honey, fresh lemon juice, and cornstarch over medium heat. Stir the mixture occasionally as it heats up, bringing it to a gentle boil. Once boiling, reduce the heat to low and allow the compote to simmer for about 10 minutes, stirring occasionally, until it has thickened to a jam-like consistency. Use the back of your spoon to gently break up any larger pieces of rhubarb if desired, creating a smoother texture. Remove the compote from the heat and transfer it to a separate bowl. Place the bowl in the refrigerator to cool completely before using, which typically takes about 1 hour.
- Prepare the streusel. In a medium-sized mixing bowl, combine the cubed butter, rolled oats, packed coconut sugar (or brown sugar), all-purpose flour, and cinnamon. Use a pastry cutter, your fingertips, or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs, similar in size to small peas. Set the streusel aside until ready to use.
- Once the dough has completed its first rise and doubled in size, lightly dust a clean work surface with flour. Gently transfer the risen dough onto the floured surface. Using a floured rolling pin, roll out the dough into a large rectangle, approximately 12×18 inches (a measuring tape can be helpful here to ensure even dimensions). Retrieve the cooled rhubarb compote from the refrigerator. Reserve 1/4 cup of the compote for the glaze later. Evenly spread the remaining rhubarb compote all over the rolled-out dough, leaving about a 1-inch border clear on all sides. Next, scatter the prepared streusel evenly across the dough, on top of the rhubarb filling. Carefully roll up the dough tightly, starting from one of the long edges, to form an 18-inch log. Some filling might escape during this process, but that’s perfectly normal. Using a sharp knife or dental floss, cut the log into 12 equal pieces. Arrange these pieces, cut-side up, into a lightly greased cast iron skillet or a 9×13-inch baking pan. Cover the pan tightly with plastic wrap or aluminum foil. Place the covered pan in a warm environment for a second rise, which will take approximately 1-2 hours, or until the rolls appear noticeably puffy and almost doubled in size (see notes below for overnight preparation).
- Prepare the glaze. While the rolls are performing their second rise, prepare the glaze. In a small mixing bowl, combine the reserved rhubarb compote, powdered sugar, and a generous squeeze of fresh lemon juice (about 2 teaspoons). Whisk these ingredients together until smooth. Gradually add 1 tablespoon of whole milk, whisking until the glaze reaches your desired consistency. If you prefer a thicker glaze, add a bit more powdered sugar; for a thinner glaze, add a few more drops of milk, one teaspoon at a time.
- Preheat your oven to 350°F (175°C). Once the rolls are beautifully puffy from their second rise, carefully remove the plastic wrap or aluminum foil from the pan. Place the pan into the preheated oven and bake for 25-30 minutes, or until the tops are lightly golden brown and the rolls are cooked through. After about 15 minutes of baking, check the rolls; if the tops are browning too quickly, loosely tent the pan with aluminum foil for the remainder of the cook time to prevent over-browning.
- Once baked to perfection, remove the rhubarb rolls from the oven. While they are still warm, generously smother them with the prepared rhubarb glaze. Serve immediately for the best experience!
Any leftover rolls can be stored in an airtight container in the refrigerator for 3-4 days. Gently warm them before serving for optimal enjoyment.
Notes
*If you are using frozen rhubarb for the compote, you may find that it contains more moisture than fresh rhubarb. In this case, you might need to add approximately 1 teaspoon more cornstarch to the mixture to achieve the desired thick consistency.
**For the richest, most tender dough, I highly recommend using whole milk. You could also use 2% milk as an alternative, but I strongly advise against using anything lighter, as it will affect the texture and richness of the rolls.
***When mixing the dough, it should be elastic and pull away cleanly from the sides of the bowl. If your dough is still too sticky or not forming a cohesive ball, add a very small amount of all-purpose flour, just 1 tablespoon at a time, until the desired consistency is reached.
****Overnight Preparation: To prepare these delicious rolls ahead of time, follow the recipe instructions up to the end of Step 5. After placing the cut rolls into the greased pan, cover it very tightly with plastic wrap or aluminum foil and refrigerate overnight. In the morning, remove the rolls from the fridge and let them sit in a warm environment for about 1-2 hours to come to room temperature and complete their second rise before proceeding with Step 6 and baking.
- Prep Time: 30-40 minutes
- Cook Time: 25-30 minutes