Those of you following our blog, probably know by now that the Swedish cinnamon bun/wreath is my all-time favourite pastry. As long as I keep trying a new combination which ends up just as good as this rhubarb wreath, I’m quite sure that it’s going to stay that way.

If you should get any leftovers from this one, you can easily turn it into a fantastic dessert the day after or the day after that. Just cut the wreath into 1,5 cm thick slices, put it on the grill for a couple of minutes and then serve it with ice cream or lightly whipped cream and fresh strawberries.

Love Alexandra

Rhubarb Wreath
Rhubarb Wreath


You will need:

For the dough
• 50 g fresh yeast
• 500 g milk
• 1 tbsp. cardamom
• 135 g caster sugar
• 125 g butter (room temperature)
• 1 egg
• ½ tsp. salt
• 600-700 g all purpose flour

Rhubarb compote
• 2 vanilla pods
• 600 g rhubarb, cut into small pieces
• 4 dl caster sugar
• 2 tsp. freshly squeezed lemon juice

For the filling
• 200 g butter (room temperature)
• 270 g caster sugar
• 60 g all purpose flour

For egg brush and decoration
• 1 egg
• Pearl sugar

Perfect for the grill!

Cut the wreath into 1,5 cm thick slices and grill on both sides. Serve with whipped cream and strawberries.

How to:

Make the dough:

  1. In a bowl of a standing mixer, crumble the yeast.
  2. Scrape the seeds out of the vanilla pod. Heat the milk, with the seeds and the scraped-out pod, till it gets finger-warm. Remove the pod.
  3. Mix a little bit of the milk with the yeast and make sure that the yeast is dissolved.
  4. Add the rest of milk, sugar, egg and half of the flour.
  5. Work the dough, using the dough hook in the standing mixer for a couple of minutes.
  6. Add butter and the rest of the flour and work the dough for another 6-8 minutes.
  7. Add salt the last minute. Let the dough rest for 45-60 minutes.


Make the compote:

  1. Scrape the seeds out of the vanilla pod.
  2. Stir together rhubarb, caster sugar, vanilla seeds and the scraped-out pod in a saucepan.
  3. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and leave to simmer for about 7-8 minutes.
  4. Remove from heat and remove the pod. Let cool.


Make the filling:

  1. Mix butter, caster sugar and flour until smooth. Set aside.


Make the wreaths:

  1. Divide the dough into two on a floured table.
  2. Roll out each portion into a large rectangle.
  3. Spread with half of the filling and half of the compote.
  4. Roll it into a log lengthwise and slice into two lengthwise (so that you end up with two long stripes).
  5. Twist them with the inside layers exposed and form a big circle. Attach the ends firmly.
  6. Add wreath on a baking paper and slide the baking paper onto a baking tray. Repeat with the other portion.
  7. Cover with a cloth and let rise for 60 minutes.
  8. Preheat the oven to 200° celsius.
  9. Lightly brush wreaths with beaten egg. Sprinkle with pearl sugar.
  10. Bake in the lower part of the oven for about 30-35 minutes or until the wreaths are golden brown.