Rhubarb Rolls

Sweet-tart and sophisticated: These yeasted rolls with rhubarb and our almond butter and cashew flour are worth a try! Recipe by Marie-Thérèse from Küchenzauber

05/03/2026

Ingredients

Ingredients for 4 portions

Dough

400 g Organic wheat white flour

100 g Organic spelt flour, dark

40 g Birnel or honey

100 g Li.Co.Li or Lievito Madre (mild Italian sourdough, optional)

3 g fresh yeast (double if without Li.Co.Li or Lievito Madre)

250 ml Milk (depending on flour and if Lievito Madre is used, a little more liquid)

12 g Salt

70 g Butter

Filling

500 g Rhubarb (puree; use about 400 g drained) Alternatively: 300 g grated carrots

50 g Almond butter

100 g Cashew flour (alternatively ground almonds)

75 g Raw cane sugar (if rhubarb is very sour, use 100 g)

Topping

20 g Cream cheese

100 g Icing sugar

Preparation

Dough

Put all ingredients except salt and butter into a bowl and knead in the machine for 5 minutes on the lowest setting. Add salt and add the butter while kneading. Continue kneading on the highest setting for about 15 minutes – the dough should be nicely supple.

Let the dough rise until it has doubled, about 6–8 hours.

Filling

Peel the rhubarb (depending on variety) and roughly chop, cook with a little water into a puree and let cool.

Let the puree drain, reserving the juice for e.g. rhubarb syrup. Instead of rhubarb, finely grated carrots can also be used.

When the dough has finished rising, mix the rhubarb or carrots with the remaining ingredients.

Shaping Rolls

Roll the dough out into a rectangle, about 40 × 60 cm in size.

Spread the filling over the dough and then roll up into rolls.

Cut into slices about 4 cm wide and place the rolls on a baking tray or in a muffin tin.

Let rise covered for about 1 hour.

Baking and Glaze

Preheat the oven to 220 °C.

Bake the rolls for 10 minutes at 220 °C and then reduce to 180 °C – until an internal temperature of 94 °C is reached. This is achieved after about 25 minutes.

Mix the ingredients for the glaze and brush the still very warm rolls with it.

The rolls taste best the next day.