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Rhubarb Scrolls with Crème Fraîche Glaze

  • Author: Emma
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Rhubarb Scrolls with Crème Fraîche Glaze combines sweet yeasted bread with the tangy yet tasty rhubarb jam. Topped with crème fraîche and you have an afternoon treat (or breakfast) to be rivalled!



For the scrolls

2 ¼ teaspoon (1 envelope) active dry yeast

175ml whole milk, luke-warm

50g caster sugar

500g plain flour

1 teaspoon salt

2 large eggs, room temperature

2 teaspoons vanilla paste (or extract)

120g unsalted butter, room temperature, cut into cubes

Oil, for greasing


For the rhubarb compote

400g forced rhubarb, trimmed and sliced into ½ inch pieces

55g granulated sugar

1 tablespoon lemon juice

Zest of 1 lemon

1 teaspoon corn starch / cornflour


For the crème fraîche glaze

150g icing sugar

80g crème fraîche (or greek yogurt)

12 tablespoons lemon juice


For the Rhubarb Filling

  1. Make the rhubarb filling. Add the chopped rhubarb, sugar, lemon juice and zest and cornflour into a small saucepan and bring to a simmer. Cook, stirring continuously for ten minutes. The rhubarb will break down and the jam will thicken. You may need to use a fork to gently break up any larger pieces of rhubarb. 
  2. Remove from the heat and pour into a jar to cool completely and refrigerate so that it thickens.

For the Enriched Dough 

  1. Add the yeast, milk, and 1 tablespoon sugar into a small bowl and mix well. Set to one side for 15 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, add the flour, remaining sugar and salt. Quickly mix together. 
  3. Add the foaming yeast mixture, eggs and vanilla bean paste and mix on low for 5 minutes until the dough comes together. 
  4. Then add the butter gradually, whilst the mixer is running on medium and once incorporated, turn the mixer up and knead for ten minutes. The dough should be pulling away from the sides of the bowl but have formed a ‘tornado’ around the dough hook.
  5. Tip dough onto a greased work top and pull the corners into the centre. Turn over so that the seams are underneath and place dough ball in a greased bowl and cover with cling film and let rise in a warm place for 1 ½ hours.
  6. Once doubled in size, gently punch down the dough, form into a rectangle and wrap in cling wrap to cool. Refrigerate for 2 hours or freeze for 45 minutes (my preferred option).
  7. Once cold, on a lightly floured surface, roll the dough into a rectangle approximately 30cm wide x 45 cm long (12in wide x 18in long). Spread the rhubarb filling evenly onto the surface. Leave a small gap all around the edge.
  8. On the long side of the rectangle, roll the dough into a long tube and then pinch the seam closed with your fingers. Note: Jam is slippery and some may squeeze out. When rolling try and lift the dough over the jam whilst you roll. Cut both ends off the log and cut it into 12 pieces. Arrange in a 9 x 13inch baking pan lined with baking paper or lightly greased. Leave space all around each scroll. If you find they became misshaped when slicing, take the time to use your fingers to push them into shape! Cover with cling wrap and let the dough rise for 45 mins. 
  9. Bake at 180C/350F for 35-40 minutes until golden brown.


For the Crème Fraîche Glaze

  1. In a medium bowl, add the icing sugar, crème fraîche, lemon juice and whisk until smooth. The glaze should coat the back of a spoon. Add more icing sugar ¼ cup at a time if it’s too runny or add more lemon juice 1 tablespoon at a time until the desired consistency is reached. Spoon generously onto warm scrolls and serve immediately.


Store: Unfrosted or frosted scrolls in an airtight container for up to 3 days at room temperature, or up to 5 days refrigerated.

Freeze: Unbaked scrolls can be frozen for up to two months. Once shaped, wrap scrolls well in cling wrap, place in an airtight container and freeze. Thaw in the refrigerator overnight. Allow to come to room temperature and proof for an hour before baking. Baked scrolls can be frozen for up to 3 months. It’s best to freeze them un-glazed. Wrap scrolls well in cling wrap, place in an airtight container and freeze. Thaw in the refrigerator overnight. Warm in the oven for ten minutes or so and then glaze. 

Timings: Prep Time doesn’t include proof time.

Keywords: baking, yeasted bread, scrolls, snack,

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