Rhubarb Frangipane Buns

Rhubarb frangipane buns deliver tangy roasted rhubarb and luscious almond cream wrapped in plush golden bread, the kind of bake that transforms a weekend morning into a mini event. These buns are as soft as a classic bakery treat but fully plant-based and visually stunning with their pink ribbons of rhubarb.

My first time making these buns was on a rainy spring weekend when my garden rhubarb was at its peak. Watching the family gather around the table, drawn in by the sweet almond aroma and the vibrant pink rhubarb, made it a new spring tradition.

Ingredients

• White bread flour: Gives the dough its lift and airy texture choose a strong flour for best results
• Unsweetened non dairy milk: Moistens both dough and frangipane opt for soy for a rich crumb
• Vegan butter: Creates richness and a tender pull look for a block style rather than spread for better structure
• Caster or granulated sugar: Sweetens the dough and balances the tart rhubarb select fine sugar for even mixing
• Vanilla extract: Enhances the dough’s aroma pure extract really deepens the flavor
• Fast action instant yeast: Acts fast to raise the dough check the date for freshness
• Forced rhubarb: Brings tang and vivid color choose stalks that are firm and bright pink
• Orange juice: Adds floral acidity to the roasted rhubarb use freshly squeezed if possible
• Ground almonds almond flour: Forms the frangipane base and adds moistness be sure it is finely ground for smoothness
• Plain all purpose flour: A light structure boost in the frangipane
• Cornflour cornstarch: Gives frangipane a silky soft set
• Baking powder: Gently lifts the almond filling for a softer bite
• Maple syrup: Helps glaze the buns adding shine and a hint of flavor
• Demarera sugar: For crunch on the rim adds sparkle choose coarse sugar for texture
• Chopped roasted pistachios: Sprinkled on top for color and nuttiness optional
• Quality tip: When possible use forced rhubarb for its sweetness and color but regular rhubarb also works just slice thinner

Step-by-Step Instructions

Tangzhong method:

Combine flour with milk in a saucepan using a whisk to ensure no lumps Stir over medium low until it forms a thick smooth paste like pudding

Cool the starter:

Scrape the warm tangzhong paste into your stand mixer bowl and pour in the remaining cold milk Let this mixture sit for a few minutes to cool it which helps protect the yeast later

Mix the dough:

Add vanilla extract sugar salt flour and finally yeast to the cooled tangzhong Mixture will be rough at first so just stir to combine then knead with the dough hook on medium until the dough stretches smoothly around ten minutes

Incorporate butter:

Stop the mixer to add the softened vegan butter and knead again until everything comes together The dough will be soft glossy and should not stick This step ensures a rich tender texture

First rise:

Move the dough to a lightly oiled bowl Cover and rest it overnight in the fridge or about one to two hours in a warm environment The dough should double in volume

Prepare rhubarb:

While the dough rises heat oven to moderate temperature Slice rhubarb into lengths and arrange in a baking dish Sprinkle sugar and orange juice over and roast until just tender yet holding shape Let cool completely

Shape the buns:

Once dough has risen punch down and briefly knead to knock out air Divide into equal portions Roll into balls then flatten into thick discs Use hands or a glass base to make a deep well in the center of each

Second rise:

Space buns apart on baking sheets and cover loosely Let them puff up about thirty to forty five minutes Ready when a gentle poke leaves a slow spring back

Make frangipane:

Mix ground almonds flour cornflour baking powder and sugar Then add melted butter milk and almond extract Whisk together until smooth

Fill and assemble:

Divide frangipane into dough’s hollows Spread level Top with roasted rhubarb reserving any roasting juices

Glaze and sugar:

Brush dough rims with a blend of milk and maple syrup Sprinkle with demerara sugar for a crunchy finish

Bake:

Bake buns until golden brown and set on top usually twenty to twenty five minutes

Make syrup:

While buns bake simmer reserved rhubarb juices until slightly thickened

Finish and serve:

Cool baked buns on a rack Glaze the rhubarb with reduced syrup Sprinkle chopped pistachios if desired Serve while fresh

Pin it

Traditional frangipane is made with butter and egg but this version is just as moist and fragrant thanks to vegan butter and almond extract. My favorite part is how the almond paste puffs and toasts at the edges for a nutty caramelized bite.

Storage Tips

Keep any leftover buns in a sealed container at room temperature for up to a day For longer storage move to the fridge after the first twenty four hours but warm briefly before eating to keep the center soft For a weekend treat I like to freeze the shaped filled buns before baking and then bake them from frozen adding an extra five minutes to the cook time

Ingredient Substitutions

If you cannot find vegan block butter try coconut oil though it will give a hint of coconut flavor Almond extract brings authentic frangipane taste but you can use vanilla or a splash of orange extract for a citrus twist Do not have pistachios Top with crushed almonds or leave plain for a simpler treat

Serving Suggestions

These buns are wonderful served warm from the oven with extra maple syrup or a spoonful of coconut whipped cream They are also great alongside coffee for brunch or packed into a spring picnic basket If you want fancier presentation drizzle with a little extra glaze before adding pistachios

Pin it

There is a unique satisfaction seeing these vibrant buns come out of the oven, especially with the tang of rhubarb and the rich nuttiness blooming on every bite.

Frequently Asked Questions

→ What does tangzhong do in these buns?

Tangzhong is a cooked flour and milk mixture that keeps the dough softer for longer, resulting in extra fluffy buns.

→ Can I use fresh regular rhubarb instead of forced rhubarb?

Yes, regular rhubarb works well, though it may be tarter and require a bit more sugar to balance the flavor.

→ Is a stand mixer required for kneading?

A stand mixer makes the process easier, but you can knead the dough by hand—the texture may be slightly different.

→ How do I prevent the buns from becoming dry?

Avoid adding too much flour during kneading and ensure you cover the dough during proofing to retain moisture.

→ What can I use instead of vegan butter?

You can substitute with regular unsalted butter if you do not need a dairy-free option.

→ Are the buns best served warm or at room temperature?

They're best enjoyed freshly baked and slightly warm, but remain delicious at room temperature.