While rummaging through my pantry, I stumbled upon a small carton of custard powder and a bunch of rhubarb waiting to be transformed. That’s when I decided to whip up these delightful Small Batch Rhubarb Custard Buns! This easy recipe brings together soft brioche dough filled with creamy custard and a zesty rhubarb compote, topped off with a buttery streusel that adds the perfect crunch. Not only do these buns harness the tangy sweetness of seasonal rhubarb, but they’re also designed for a casual baking day—ideal when you want something special without the commitment of a grand feast. Whether enjoyed warm for breakfast or as a cozy afternoon snack, these buns are bound to become a favorite. How do you like to enjoy fruit-filled treats? Let’s dive into the recipe!
Why are Rhubarb Custard Buns irresistible?
Fluffy, rich brioche: The light and airy dough creates a tender experience with every bite, perfect for those who love homemade baked goods.
Versatile fillings: While this recipe highlights rhubarb, feel free to experiment with your favorite fruit compotes like strawberry or blueberry for a personal touch.
Time-saving: Ideal for the busy baker, these buns come together quickly and can be prepared ahead, making them an incredible last-minute treat.
Perfect for sharing: Whether it’s a gathering with friends or a cozy family brunch, the delightful flavors and inviting aroma will surely win hearts and appetites alike! Enjoy them just warm or add a dusting of powdered sugar for an extra touch. If you’re looking for more delightful pastry creations, check out these small batch brioche recipes.
Rhubarb Custard Buns Ingredients
For the Brioche Dough
- All-purpose flour – Essential for giving the dough its structure and tenderness.
- Instant yeast – Provides a good rise without needing proofing.
- Milk – Adds moisture and richness; use whole milk for best results.
- Eggs – Contributes to richness and a beautiful color to the buns.
- Sugar – Balances the flavors and encourages browning during baking.
- Salt – Enhances overall flavor and strengthens the dough.
- Butter – Must be at room temperature to ensure smooth incorporation and a rich flavor.
For the Custard Filling
- Custard powder – Thickens the custard filling; substitute with corn starch if unavailable.
- Milk – Creates a creamy base for the custard; whole milk is ideal.
- Egg yolks – Enriches the custard and gives it a beautiful color.
- Sugar – Sweetens the custard; use to taste according to your preference.
For the Rhubarb Compote
- Rhubarb – The star ingredient adding tangy sweetness; fresh or frozen can be used.
- Sugar – Helps to balance the tartness of rhubarb; adjust based on your taste.
- Water – Necessary for cooking down the rhubarb into a soft, spreadable compote.
For the Streusel Topping
- Turbinado sugar – Adds a delightful crunch and texture to the topping; brown sugar is a good substitute.
- Flour – Forms the base of the streusel; all-purpose flour works perfectly.
- Butter – Cold and cubed to create crumbly goodness; keep it chilled for best results.
- Cinnamon – A pinch elevates the flavor and adds warmth.
These Rhubarb Custard Buns are an enticing mix of creamy, sweet, and tart—perfect for elevating your baking game!
Step‑by‑Step Instructions for Rhubarb Custard Buns
Step 1: Prepare Brioche Dough
In a large bowl, combine all-purpose flour, instant yeast, sugar, and salt. Gradually mix in the milk and eggs, then knead by hand until no dry flour remains, about 5–7 minutes. Once the dough develops strength, incorporate room temperature butter, and knead until smooth and elastic, roughly 5 more minutes, creating the perfect base for your Rhubarb Custard Buns.
Step 2: Perform Windowpane Test
To ensure your brioche dough is well developed, stretch a small piece between your fingers. If it forms a thin, translucent membrane without tearing, you’re good to go; if not, continue kneading for a couple more minutes. Achieving this windowpane effect indicates the gluten structure is ready for optimal rising and texture in your buns.
Step 3: Chill Dough
Cover the prepared brioche dough with plastic wrap and refrigerate for at least 2 hours, or overnight if desired. Chilling the dough makes it easier to roll out and shape later, allowing it to become firmer and more manageable. This step is essential for achieving those fabulous Rhubarb Custard Buns you’ll love.
Step 4: Prepare Custard
In a saucepan, whisk together custard powder, sugar, and milk over medium heat. Continuously stir while cooking until the mixture thickens and bubbles, roughly 5–7 minutes. Once thickened, transfer the custard to a bowl and let it cool completely before using it as the luscious filling for your Rhubarb Custard Buns.
Step 5: Make Rhubarb Compote
In another small saucepan, combine chopped rhubarb, a splash of water, and sugar. Cook over medium heat until the rhubarb breaks down and becomes soft, around 8–10 minutes. Once it reaches a spreadable consistency and is sweetened to your liking, remove from heat and allow to cool completely. This adds a delightful tartness to your buns.
Step 6: Assemble Buns
On a lightly floured surface, roll out the chilled brioche dough into a rectangle about ½ inch thick. Spread a layer of cooled custard evenly across the dough, followed by dollops of rhubarb compote. Roll the dough tightly and cut it into equal pieces, then place the shaped buns into muffin cups for even baking.
Step 7: Proof and Bake
Cover the assembled Rhubarb Custard Buns loosely with a kitchen towel and let them rise in a warm place for about 30–45 minutes, or until slightly puffy. Preheat the oven to 350°F (175°C). Once proofed, bake the buns in the preheated oven for 20–25 minutes, or until golden, and an instant-read thermometer reads 190°F (90°C).
Rhubarb Custard Buns Variations & Substitutions
Feel free to personalize these delightful buns to suit your taste and pantry!
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Fruit Alternatives: Swap rhubarb for other fruit compotes like strawberry, blueberry, or peach for a delicious twist. Each fruit brings its own unique flavor and sweetness, providing endless possibilities to enjoy.
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Dairy-Free: Use almond milk and dairy-free butter in the brioche dough and custard for a plant-based version. This substitution allows everyone to partake in the deliciousness without sacrificing flavor!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free option. Make sure to check that your custard powder and any added ingredients are also gluten-free for a safe treat.
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Cinnamon Swirl: Add a sprinkle of cinnamon and nutmeg into the dough for a heartwarming spice flavor. This twist adds a comforting aroma that makes these buns even more irresistible!
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Zesty Custard: Mix in some lemon or orange zest into the custard to brighten the filling. Citrus notes can lend a refreshing twist that balances the richness beautifully!
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Nutty Crunch: Fold in chopped nuts like pecans or almonds to the streusel topping for added crunch and flavor. Nuts bring a wonderful texture that complements the soft buns perfectly.
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Heat It Up: For those who love a kick, incorporate a pinch of cayenne pepper into the custard to give a surprising heat burst. The balance of sweet, tart, and spicy will have you reaching for seconds!
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Chocolate Drizzle: Drizzle a simple chocolate ganache over warm buns for a decadent dessert twist. This indulgent addition creates a heavenly pairing with the fruity and creamy elements of the original recipe.
Embrace your creativity and explore these variations; each brings a unique touch to the cherished Rhubarb Custard Buns! If you’re looking to expand your baking repertoire, consider making other flavorful options like small batch brioche recipes or explore classic fruit pastries for inspiration!
How to Store and Freeze Rhubarb Custard Buns
Room Temperature: Store your assembled Rhubarb Custard Buns in an airtight container at room temperature for up to 2 days to maintain freshness and flavor.
Fridge: If you want to keep them longer, refrigerate the buns in an airtight container for up to 5 days. Allow them to come to room temperature before enjoying.
Freezer: For longer-term storage, freeze the baked buns individually wrapped in plastic wrap and then in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
Reheating: To enjoy your buns warm again, simply reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through, enhancing the delightful flavors of the Rhubarb Custard Buns.
Expert Tips for Rhubarb Custard Buns
- Chill Dough Properly: Ensure the brioche dough is properly chilled for at least 2 hours; this makes it easier to handle and contributes to the flakiness of your Rhubarb Custard Buns.
- Room Temperature Butter: Always use butter at room temperature for smoother incorporation into the dough. Cold butter can create uneven texture.
- Cool Custard Filling: Allow your custard to cool fully before spreading to prevent it from melting the brioche. This keeps your buns well-structured.
- Use Fresh Ingredients: Opt for fresh rhubarb when possible for the best flavor and texture; frozen rhubarb may release too much moisture.
- Measuring Carefully: Accurately measure your ingredients, especially the flour and sugar, to ensure your buns come out just right.
- Thermometer Check: Utilize a kitchen thermometer to confirm doneness. Perfectly baked buns should bounce back when gently pressed.
What to Serve with Rhubarb Custard Buns
Immerse yourself in the delightful experience of a cozy brunch or afternoon tea with these sweet and tart treats.
- Smooth Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly mirrors the sweet custard and complements the tangy rhubarb, creating a heavenly dessert experience.
- Fresh Berries: Lightly sweetened berries add a vibrant pop of color and freshness that balances the richness of the buns, making each bite even more delightful.
- Classic Lemonade: A glass of zesty lemonade adds a refreshing contrast to the sweetness of the buns, providing a lovely balance of flavors on a sunny day.
- Coffee or Earl Grey Tea: A warm cup of coffee or a fragrant Earl Grey tea enhances the comforting experience of enjoying freshly baked buns, bringing out their sweet, buttery notes beautifully.
- Whipped Cream: Light and airy whipped cream drizzled over warm buns adds an extra touch of indulgence—perfect for an extra-special treat!
- Maple Syrup Drizzle: A light drizzle of maple syrup over the buns elevates their sweetness, creating a delightful glaze that enhances the flavors of rhubarb and custard.
- French Toast Bake: Serve alongside a rich French toast bake for a diverse brunch spread; the array of flavors will have your guests asking for seconds!
- Powdered Sugar Dusting: Lastly, a simple dusting of powdered sugar adds a touch of elegance and sweetness, making these buns irresistible!
Make Ahead Options
These Rhubarb Custard Buns are perfect for busy home cooks looking to save time on their baking projects! You can prepare the brioche dough and custard filling up to 24 hours in advance. Simply mix the dough, cover, and refrigerate it, allowing it to chill overnight to make rolling easier. The custard should also be stored in the refrigerator to maintain its creamy texture. When you’re ready to enjoy your buns, roll out the chilled dough, fill with your cooled custard and rhubarb compote, then shape and proof them. Bake as directed for fresh, warm buns that taste just as delightful as if you made them from scratch on the spot!
Rhubarb Custard Buns Recipe FAQs
What type of rhubarb should I use for the compote?
Absolutely! Fresh rhubarb is ideal for making the compote as it provides the best flavor and texture. However, if fresh rhubarb isn’t available, frozen rhubarb can work in a pinch. Just be aware that it may release excess moisture, so reduce the amount of water you add when cooking it down.
How should I store leftover Rhubarb Custard Buns?
You can store your assembled Rhubarb Custard Buns in an airtight container at room temperature for up to 2 days. If you’d like them to last a bit longer, refrigerate them for up to 5 days. Just let them come to room temperature before enjoying!
Can I freeze Rhubarb Custard Buns?
Definitely! To freeze your baked buns, wrap each one individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to eat, thaw them at room temperature and reheat in the oven at 350°F (175°C) for about 10 minutes to bring them back to life!
Why is my brioche dough not rising properly?
Very! If your brioche dough isn’t rising as expected, it could be due to either inactive yeast or temperature issues. Always check the expiration date of your yeast before using. Additionally, ensure that your kitchen is warm enough for proofing; a cool environment can slow down the yeast activity. If needed, place the dough in a slightly warmed oven (turned off) to encourage rising.
Are there any common allergies to consider for this recipe?
Yes, it’s good to be mindful of allergies! The Rhubarb Custard Buns contain gluten (from flour), dairy (from milk and butter), and eggs (in the custard). For those with gluten intolerance, consider using a gluten-free flour blend. You can also try dairy alternatives like almond milk and coconut oil, but these substitutes may alter the flavor and texture somewhat.
Can I substitute custard powder in this recipe?
Absolutely! If you don’t have custard powder, you can substitute it with an equal weight of corn starch. Just keep in mind that the flavor will be slightly different, as custard powder often contains additional flavorings and coloring. For an even richer custard, consider using a mix of egg yolks and whole milk to create it from scratch!
Rhubarb Custard Buns: Sweet & Tart Delights to Savor
Ingredients
Equipment
Method
- In a large bowl, combine all-purpose flour, instant yeast, sugar, and salt. Gradually mix in the milk and eggs, then knead by hand until no dry flour remains, about 5–7 minutes.
- To ensure your brioche dough is well developed, stretch a small piece between your fingers. If it forms a thin, translucent membrane without tearing, you're good to go; if not, continue kneading for a couple more minutes.
- Cover the prepared brioche dough with plastic wrap and refrigerate for at least 2 hours, or overnight if desired.
- In a saucepan, whisk together custard powder, sugar, and milk over medium heat. Continuously stir until thickened, about 5–7 minutes.
- In another small saucepan, combine chopped rhubarb, a splash of water, and sugar. Cook over medium heat until soft, around 8–10 minutes.
- On a lightly floured surface, roll out the chilled brioche dough into a rectangle about ½ inch thick. Spread a layer of cooled custard across the dough, followed by dollops of rhubarb compote. Roll tightly and cut into pieces, placing them into muffin cups.
- Cover the assembled buns with a kitchen towel and let them rise in a warm place for about 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until golden.
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