The rhubarb plants are thriving following a cold, wet spring.

When the first stalks are ready to harvest, we’ll pick one and dip it in sugar – a traditional ritual and a wonderfully sweet and sour way to welcome in the season. Afterwards, I make pie. Always a pie. it reminds me of childhood summers spent and playing in the yard, surrounding by towering rhubarb plants as we basked in the sunshine.

After that first pie, I start experimenting with new recipes. One that I have been meaning to try is a rhubarb version of boller, the buns so beloved in Scandinavia. For this recipe, I paired a sweet rhubarb compote with a rich almond cream rolled up into the classic cardamom dough. A bit messy, but absolutely worth it.

Once out of the oven, the buns are brushed with rhubarb syrup from the compote, giving them a beautiful shine and extra burst of sweetness.  A generous dusting of confectioners’’ sugar is the finishing touch.

The result is a soft, buttery bun with pockets of sweet rhubarb and almond throughout. The gentle tartness of the rhubarb shines as well, making each bite feel balanced and irresistible.

You can bake these buns on a baking sheet or in a baking pan. They’re best enjoyed on the day you bake them but will keep for up to 2 days.

Rhubarb and Almond Cream Buns (rabarbrasnurrer med mandelkrem)

Makes 12 buns

For the buns:

• 1 ¼ cups (300 ml) whole milk
• 4 cups plus 2 tablespoons (500 g) spelt or all-purpose flour, sifted
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (¼ ounce / 7 g) instant yeast
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon salt
• 1 large egg, at room temperature
• ⅓ cup (75 g) lightly salted butter, cut into small pieces

For the rhubarb compote and syrup:

• 5 cups (600 g) chopped rhubarb (about ½ cm thick) – set aside some pieces for finishing
• 1 cup (200 g) granulated sugar

For the almond cream:

• 2/3 cup (100 g) ground almonds
• ½ cup (100 g) granulated sugar
• 7 tablespoons (100 g) lightly salted butter, softened at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt

• Confectioners’ sugar, for finishing

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For the buns, in a small saucepan, heat the milk over low heat until lukewarm.

In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and the egg. Knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes more, or until the dough is very elastic and somewhat moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

For the rhubarb, in a large saucepan, bring the rhubarb and sugar to a boil over medium-high heat. Stir to combine and cook for 5 to 8 minutes or until the rhubarb is tender but mostly holding shape. Using a fine-mesh strainer over a bowl, strain the rhubarb and set aside. Pour the liquid back into the saucepan. Return the saucepan to the stove and simmer for about 10 minutes or until the liquid is reduced by half and forms a syrup.

For the almond cream, in a stand mixer fitted with the paddle attachment, beat together the ground almonds, sugar, butter, eggs, flour, and salt. Set aside.

Once the dough has doubled in size, line a baking sheet with parchment paper.

On a lightly floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a large rectangle that measures roughly 20 x 15 inches (50 x 38 cm). Spread the almond cream evenly across the dough all the way to the edges. Spread the rhubarb compote evenly on top of the almond cream. Starting on 1 of the long sides, roll the dough around the filling to form a long, roughly 20 inch (50 cm), log. Using a sharp knife, cut the log crosswise into 12 equal size buns. Arrange the buns on the prepared baking sheet, cover, and let rise in a warm spot for 30 minutes.

Preheat the oven to 400°F (200°C).

Top each bun with some of the reserved rhubarb pieces. Bake for 15 to 20 minutes, or until nicely browned. As soon as the buns are out of the oven, brush the rhubarb syrup on top of the warm buns (use any leftover syrup for another use). Transfer to a wire rack to cool. Once cool, sprinkle confectioners’ sugar on top and serve.

Store at room temperature in an airtight container for up to 2 days.