Vegan Rhubarb and Ginger Buns

Why You’ll Love This Recipe

I love this recipe because it combines the bright tartness of rhubarb with the spicy sweetness of ginger in every bite. The dough is soft and enriched with a little coconut oil, giving the buns a tender texture that feels bakery-worthy.

Another reason I enjoy making these buns is that they look impressive but are surprisingly simple to prepare. The swirls of rhubarb filling create a beautiful presentation, while the pink rhubarb icing adds a lovely finishing touch.

These buns are also completely vegan, making them perfect for sharing with a variety of guests and dietary preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough

500 g (4 cups) all-purpose wheat flour

50 g (¼ cup) caster sugar or maple syrup

½ teaspoon salt

7 g instant or fast-action dried yeast

Approximately 285 ml (1 cup plus 3 tablespoons) warm plant milk

25 g (2 tablespoons) coconut oil

For the Filling

500 g fresh pink rhubarb, divided

50 g (4 tablespoons) sugar, stem ginger syrup, or maple syrup

4–5 pieces stem ginger in syrup, finely chopped

1–2 tablespoons maple syrup

For the Glaze and Icing

2 teaspoons maple syrup or sugar

2 teaspoons plant milk

Approximately 70 g (½ cup) icing sugar

Directions

I start by combining the flour, sugar, salt, and instant yeast in a large mixing bowl.

Next, I add the warm plant milk and stir everything together until a rough dough forms. If I am using maple syrup instead of sugar, I mix it with the milk before adding it to the dry ingredients.

Once the dough comes together, I transfer it to a work surface and knead it thoroughly. Halfway through kneading, I work in the coconut oil. At first the dough may seem slippery, but with continued kneading it becomes smooth, elastic, and soft. I knead for about 15 minutes in total.

I form the dough into a ball, lightly coat it with oil, and place it in a bowl. After covering it with a clean kitchen towel, I leave it in a warm place until doubled in size, about 1 hour.

While the dough rises, I prepare the filling. I preheat the oven to 200°C (390°F) and divide the rhubarb into thirds. One-third is sliced very thinly, while the remaining rhubarb is cut into small chunks.

I toss the rhubarb chunks with sugar, maple syrup, or ginger syrup and bake them for about 10 minutes until soft. Once cooled slightly, I blend them into a smooth puree and set it aside.

After the dough has doubled, I gently press out the air and roll it into a large rectangle about 36 cm (14 inches) wide.

I spread a thin layer of the rhubarb puree over the dough. Then I sprinkle the finely chopped stem ginger and thin rhubarb slices evenly across the surface.

Starting from the bottom edge, I roll the dough tightly into a long log. I divide the log into 9 to 12 equal pieces, depending on the size of my baking dish.

I arrange the buns in a lightly oiled baking dish, leaving a little space between each one. After covering them with a kitchen towel, I let them proof for another hour.

Toward the end of the second rise, I preheat the oven to 175°C (350°F).

I mix the maple syrup and plant milk together and brush the tops of the buns with the glaze. Then I bake them for 30 to 35 minutes until golden brown. If they brown too quickly, I loosely cover them with foil.

While the buns bake, I prepare the icing by mixing a little rhubarb puree with icing sugar until smooth.

When the buns come out of the oven, I brush them with a little extra maple syrup while they are still warm. Once completely cooled, I drizzle the rhubarb icing over the top before serving.

Servings and timing

Servings: 12 buns

Prep time: 35 minutes

First rise: 1 hour

Second rise: 1 hour

Bake time: 30–35 minutes

Total time: Approximately 3 hours 10 minutes

Variations

I sometimes add orange zest to the dough for a bright citrus note that pairs beautifully with rhubarb.

For extra texture, I sprinkle chopped walnuts or pecans over the filling before rolling the dough.

When I want a stronger ginger flavor, I add a little ground ginger to the rhubarb puree.

I occasionally replace some of the rhubarb with strawberries for a classic strawberry-rhubarb combination.

For a richer finish, I drizzle a simple vanilla glaze over the buns instead of rhubarb icing.

storage/reheating

I store the buns in an airtight container at room temperature for up to 2 days.

For longer storage, I refrigerate them for up to 5 days and bring them to room temperature before serving.

To reheat, I warm individual buns in the microwave for 15 to 20 seconds or in a low oven until heated through.

These buns also freeze very well. I wrap them individually and freeze for up to 3 months. When ready to enjoy, I thaw them overnight and warm them gently before serving.

FAQs

Can I use frozen rhubarb instead of fresh rhubarb?

Yes, I can use frozen rhubarb. I simply thaw and drain any excess liquid before using it in the filling.

Why is my dough not rising properly?

I make sure my yeast is fresh and that the plant milk is warm rather than hot, as excessive heat can damage the yeast.

Can I make the buns ahead of time?

Yes, I often prepare the buns the night before and refrigerate them during the second rise, then bake them the next day.

What plant milk works best in this recipe?

I prefer soy milk because it provides a rich texture, but oat, almond, or other plant milks work well too.

Can I reduce the sweetness?

Yes, I can reduce the sugar or maple syrup slightly if I prefer a more tart and less sweet bun.

Conclusion

These vegan rhubarb and ginger buns are a delightful combination of soft, fluffy dough, tangy rhubarb, and warming ginger. I love how the vibrant filling and delicate pink icing make them both beautiful and delicious. Whether I serve them for brunch, dessert, or alongside a cup of tea, these buns always bring a special homemade touch to the table.

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