Strawberry Rhubarb Coffee Cake

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Last Updated September 7, 2024

Moist vanilla coffee cake with a thick layer of strawberry rhubarb filling and a buttery oat crumble. While this recipe may parade under the name of “coffee cake”, don’t be deceived. It has so much strawberry and rhubarb filling that it could adequately be called a dump cake, or almost a cobbler, especially when cut into while it’s still hot and wonderfully molten.

Rhubarb season is teasingly short. It hardly feels or looks like spring before the rhubarb is shooting up in my mom’s garden. By the time June rolls around, it’s the last call for rhubarb!

With each season being so short, I usually get in just a couple classic rhubarb custard pies and maybe one or two other favorite rhubarb desserts. There’s hardly time to try new recipes by the time you make a few pies!

A few years ago I added these buttery Strawberry Rhubarb Oat Bars to the favorite rhubarb recipe collection, and this year I managed to sneak in yet another one: this Strawberry Rhubarb Coffee Cake. I wondered when I first made this if I should halve the recipe to make an 8x8inch, knowing I would be making the recipe a couple of times to make sure it was ready. I didn’t and made the full 9x13inch, and it disappeared so quickly I was glad I didn’t cut the recipe in half! I made it again, and again it disappeared quickly, even with other rhubarb desserts around!

I managed to snap a few photos of the last rhubarb dessert for this season, along with some of the last peonies. I love seasonal things, don’t you? It’s sad to see them go, but makes them so, so special.

Strawberry Rhubarb Coffee Cake

Makes 1 - 9x13inch pan, about 20 servings

Ingredients:

For the Strawberry Rhubarb Filling

  • 5 cups / about 800g rhubarb cut into 1” pieces

  • 3 cups / about 350g strawberries, halved

  • 1 cup / 200g sugar

  • 1/3 cup / 40g cornstarch

  • 2 Tbsp / 28g lemon juice

For the Coffee Cake

  • 3 cups / 360g all-purpose or pastry flour

  • 3/4 cup / 150g sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup / 169g oil

  • 1 1/2 cups / 355g buttermilk

  • 2 eggs

  • 2 tsp vanilla extract

For the Crumble Topping

  • 1/2 cup / 113g butter, melted

  • 1 cup / 120g all-purpose or pastry flour

  • 1 cup / 200g sugar

  • 1 cup / 90g oats

Directions:

Preheat oven to 350°F / 177°C. Lightly grease a 9x13inch / 23x33centimeter rectangle pan.

Make the Strawberry Rhubarb Filling:

  1. In a medium pot, combine all filling ingredients over medium heat. Bring to a simmer and cook for about five minutes, stirring frequently, until rhubarb and strawberries are tender and start to break down and mixture is thickened.

  2. Remove from heat and set aside.

Make the Coffee Cake

  1. Whisk together the flour, sugar, baking soda, baking powder, and salt.

  2. Stir in oil until mixture looks like wet sand with some small chunks.

  3. Mix in buttermilk, eggs, and vanilla; stir until mostly smooth. A few lumps are ok.

  4. Set aside while crumble is prepared.

Make the Crumble Topping

  1. In a small saucepan, melt the butter.

  2. Remove from heat and mix in flour, sugar, and oats until mixture resembles wet sand with some chunks.

Assemble and Bake

  1. Pour and spread half of cake mixture into prepared pan. Dollop strawberry rhubarb filling over cake batter, gently spreading to edges, then pour remaining half of cake batter over filling, gently spreading to edges. Top with crumble.

  2. Bake for 50-60 minutes or until cake starts to turn golden and a toothpick inserted into the center comes out clean.

  3. Allow to cool completely before slicing and serving.

Jenny’s Notes:

  • Waiting until the coffee cake cools completely will result in easier to slice bars. If you cut into it early, the rhubarb filling will still be molten, but you can embrace the mess and serve it warm, in a bowl with a spoon, and call it a dump cake. :)

Strawberry Rhubarb Coffee Cake
Yield 20 servings
Author
Prep time
30 Min
Cook time
1 H & 10 M
Total time
1 H & 40 M

Strawberry Rhubarb Coffee Cake

Moist vanilla coffee cake with a thick layer of strawberry rhubarb filling and a buttery oat crumble.
Cook modePrevent screen from turning off

Ingredients

For the Strawberry Rhubarb Filling
For the Coffee Cake
For the Crumble Topping

Instructions

Make the Strawberry Rhubarb Filling:
  1. In a medium pot, combine all filling ingredients over medium heat. Bring to a simmer and cook for about five minutes, stirring frequently, until rhubarb and strawberries are tender and start to break down and mixture is thickened.
  2. Remove from heat and set aside.
Make the Coffee Cake
  1. Whisk together the flour, sugar, baking soda, baking powder, and salt.
  2. Stir in oil until mixture looks like wet sand with some small chunks.
  3. Mix in buttermilk, eggs, and vanilla; stir until mostly smooth. A few lumps are ok.
  4. Set aside while crumble is prepared.
Make the Crumble Topping
  1. In a small saucepan, melt the butter.
  2. Remove from heat and mix in flour, sugar, and oats until mixture resembles wet sand with some chunks.
Assemble and Bake
  1. Pour and spread half of cake mixture into prepared pan. Dollop strawberry rhubarb filling over cake batter, gently spreading to edges, then pour remaining half of cake batter over filling, gently spreading to edges. Top with crumble.
  2. Bake for 50-60 minutes or until cake starts to turn golden and a toothpick inserted into the center comes out clean.
  3. Allow to cool completely before slicing and serving.

Notes

  • Waiting until the coffee cake cools completely will result in easier to slice bars. If you cut into it early, the rhubarb filling will still be molten, but you can embrace the mess and serve it warm, in a bowl with a spoon, and call it a dump cake. :)


Nutrition Facts

Calories

358.75

Fat

15.01 g

Sat. Fat

4.2 g

Carbs

43.31 g

Fiber

3.98 g

Net carbs

39.36 g

Sugar

2.52 g

Protein

5.3 g

Cholesterol

30.55 mg

Sodium

209.49 mg

Nutritional info is approximate, based on 1 serving

strawberry rhubarb coffee cake, crumble cake, dump cake, rhubarb dessert
dessert
American
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Semlor (Swedish Cardamom Buns)

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Last Updated August 11, 2024

Semlor are yeasted Swedish sweet buns filled with marzipan and whipped cream with hints of cardamom.

These buns, as I've read, are traditionally associated with Lent and eaten on Shrove Tuesday, or Fat Tuesday. You could think of them as the equivalent to Polish paczki. If you're thinking, "Wow, thanks, that helps me so much - WHAT is a paczki??" It's similar to a jelly filled doughnut (but better!!) traditionally eaten on Shrove Tuesday and pronounced poonch-key or pawnch-key (it’s much debated). There is quite a large Polish population near where I grew up, including an annual Polka Fest! Plenty of polka-ing and beer to go around. Anyway, Semlor are also eaten in various forms and under other names in other Nordic countries such as Finland, Estonia, Norway, Denmark, Lithuania, Latvia, Iceland, and the Faroe Islands.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from LondonEats

Semlor

Makes 10 buns

Ingredients:

For the Cardamom Buns

  • 1 cup / 237g milk

  • 7 Tbsp / 100g butter

  • 2 tsp / 6.3g instant yeast

  • 1/4 tsp / 1g salt

  • 1/3 cup / 40g sugar

  • 1/2 tsp / 1g ground cardamom

  • 2 eggs

  • 3 1/2 cups / 450g all-purpose flour or bread flour

  • 1 tsp / 5g water, milk, or heavy cream

For the Marzipan Filling

  • insides of the buns

  • 7 oz / 200g marzipan (make your own marzipan here!)

  • generous 3/4 cup / 195g milk

  • generous 3/4 cup / 195g heavy whipping cream

  • powdered sugar, for dusting

Directions:

Make the Cardamom Buns

Oven 390°F / 200°C. 2 baking sheets lined with parchment paper or silpat.

  1. Place milk in a small saucepan and heat until milk just begins to simmer.  Remove from heat and add butter, stirring to melt.  Once butter is completely melted and integrated, allow mixture to sit until lukewarm.  

  2. Place milk mixture, yeast, salt, sugar, cardamom, and 1 egg in the bowl of a stand mixer fitted with a paddle.  Beat until all ingredients are incorporated.  Switch to the dough hook and add flour slowly on medium-low speed until a soft dough forms.  Continue to beat for several minutes on medium speed.  You should hear the dough slapping the sides of the bowl, sticking only to the bottom.  If the dough is sticking to the sides, add flour gradually until dough no longer sticks.  

  3. Turn out onto a lightly floured surface and knead 1-2 minutes more.  Divide dough into 10 equal portions and roll into balls.  Place evenly prepared baking sheets. Cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.   

  4. Beat the second egg with the water and use a pastry brush or your hands to evenly brush the buns.

  5. Bake for about 15 minutes until golden brown or when internal temperature registers 185-190°F / 85-88°C.  

  6. Transfer buns to a cooling rack, cover with a towel, and allow to cool.  

Make the Marzipan Filling

Your filling may look like baby spit-up, too. And that's ok.

Your filling may look like baby spit-up, too. And that's ok.

  1. Once the buns are cool enough to handle, cut out a lid from the top using a small serrated knife. Set the lids aside.  Using a fork, scoop out the inside of each bun and place in a medium bowl.  Crumble/tear with your fingers as best you can.  Add marzipan and milk and work into a smooth paste using your hands or a fork.  

  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks from.  

Assembly

  1. Fill the buns evenly with the marzipan mixture. Pipe whipped cream over the filling using a large star tip (1M) or a spoon.  

  2. Place the tops on the whipped cream, then dust tops with powdered sugar using a small sieve.  

Jenny's Notes:

  • I always knead my dough by hand for a bit after kneading it in a machine. The machine doesn't always do a perfect job and I've had instances before where I kneaded solely in the machine and had a strange dough rise as a result. A few rounds of kneading by hand fixed the problem; the yeast hadn't been distributed evenly when kneaded only by machine.

  • If you have a scale you can ensure your buns will be all the same size. Weigh the dough mass, then divide this number by 10. This will give you an idea how much each of the 10 buns should weigh. You don't have to be exact down to the gram, of course, but I would stay within 5 or so grams of this number. Divide the dough mass in 2, then divide each half into 5 equal parts. Then weigh each piece to see how accurate your eye was.

  • When you "crumble" the filling into pieces you may notice the dough is moist and hard to crumble, but tear it as best you can into small chunks. When you add the milk and marzipan the pieces will absorb the liquid and eventually come together into a smoothish mass.

  • I made my own marzipan for this recipe and used rose water. Rose is a very strong flavor, so go light, but I thought it made for a very unique pairing with almond and cardamom and very "European" tasting. Or, leave out the rose if you're skeptical and you'll still have a lovely cardamom/almond combination.

  • "Semlor" is plural, so if you would like to eat only one bun, ask for a "Semla."

Semlor (Swedish Cardamom Buns)
Yield 10
Author
Prep time
1 H & 20 M
Cook time
15 Min
Inactive time
1 Hour
Total time
2 H & 35 M

Semlor (Swedish Cardamom Buns)

Sweet, yeasted cardamom buns with a creamy marzipan filling and whipped cream topping.
Cook modePrevent screen from turning off

Ingredients

For the Cardamom Buns
For the Marzipan Filling

Instructions

Make the Cardamom Buns
  1. Oven 390°F / 200°C. 2 baking sheets lined with parchment paper or silpat.
  2. Place milk in a small saucepan and heat until milk just begins to simmer. Remove from heat and add butter, stirring to melt. Once butter is completely melted and integrated, allow mixture to sit until lukewarm.
  3. Place milk mixture, yeast, salt, sugar, cardamom, and 1 egg in the bowl of a stand mixer fitted with a paddle. Beat until all ingredients are incorporated. Switch to the dough hook and add flour slowly on medium-low speed until a soft dough forms. Continue to beat for several minutes on medium speed. You should hear the dough slapping the sides of the bowl, sticking only to the bottom. If the dough is sticking to the sides, add flour gradually until dough no longer sticks.
  4. Turn out onto a lightly floured surface and knead 1-2 minutes more. Divide dough into 10 equal portions and roll into balls. Place evenly prepared baking sheets. Cover with a cloth and let rise in a warm place until doubled in size, about 1 hour.
  5. Beat the second egg with the water and use a pastry brush or your hands to evenly brush the buns.
  6. Bake for about 15 minutes until golden brown or when internal temperature registers 185-190°F / 85-88°C.
  7. Transfer buns to a cooling rack, cover with a towel, and allow to cool.
Make the Marzipan Filling
  1. Once the buns are cool enough to handle, cut out a lid from the top using a small serrated knife. Set the lids aside. Using a fork, scoop out the inside of each bun and place in a medium bowl. Crumble/tear with your fingers as best you can. Add marzipan and milk and work into a smooth paste using your hands or a fork.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks from.
Assembly
  1. Fill the buns evenly with the marzipan mixture. Pipe whipped cream over the filling using a large star tip (1M) or a spoon.
  2. Place the tops on the whipped cream, then dust tops with powdered sugar using a small sieve.

Notes

I always knead my dough by hand for a bit after kneading it in a machine. The machine doesn't always do a perfect job and I've had instances before where I kneaded solely in the machine and had a strange dough rise as a result. A few rounds of kneading by hand fixed the problem; the yeast hadn't been distributed evenly when kneaded only by machine.If you have a scale you can ensure your buns will be all the same size. Weigh the dough mass, then divide this number by 10. This will give you an idea how much each of the 10 buns should weigh. You don't have to be exact down to the gram, of course, but I would stay within 5 or so grams of this number. Divide the dough mass in 2, then divide each half into 5 equal parts. Then weigh each piece to see how accurate your eye was.When you "crumble" the filling into pieces you may notice the dough is moist and hard to crumble, but tear it as best you can into small chunks. When you add the milk and marzipan the pieces will absorb the liquid and eventually come together into a smoothish mass.I made my own marzipan for this recipe and used rose water. Rose is a very strong flavor, so go light, but I thought it made for a very unique pairing with almond and cardamom and very "European" tasting. Or, leave out the rose if you're skeptical and you'll still have a lovely cardamom/almond combination.

Nutrition Facts

Calories

436.24

Fat

19.78 g

Sat. Fat

10.76 g

Carbs

56.25 g

Fiber

1.82 g

Net carbs

54.43 g

Sugar

18.41 g

Protein

9.08 g

Sodium

149.19 mg

Cholesterol

84.19 mg

Nutritional information is approximate. Based on one semla.

semla,semlor,cardamom buns,marzipan filling,swedish buns, yeasted bread, sweet buns
bread, breakfast, dessert
Nordic
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Lemon Cream Tart

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Last Updated August 10, 2024

I've been on a French kick recently. This past Christmas I was gifted "The Art of French Classics" by Jacquy Pfeiffer. At first glance it seemed detailed, confusing, and lengthy. Second glance didn't get much better. This was not the type of book you would use to whip up a batch of cookies or bake a cake for dessert tonight. No, this book was going to require time, diligence, patience, determination, and careful reading.  

I decided to dissect this book by my favorite method: list making. Simple and efficient. I started employing this method when I was 13. My mom had bought me a cake mix cookbook by Betty Crocker, and I was thrilled to have my own cookbook to go through and cook all on my own.  Most of those recipes I would shudder at now (they're not completely from scratch, haha!!), but I wanted to make everything in there. Well, almost. Which is where the list came in. I wrote down every recipe I wanted to make, referencing the page numbers. When I had made a recipe, I would put a check mark by it. Much easier to glance at one page (or two or three, there were too many recipes I wanted to make!) than to go through the book every time. And oh so satisfying to make that little check mark. But, I am a nerd when it comes to baking, so you can take this as more of an anecdote than a recommendation.  :)

After initially being intimidated from reading “The Art of French Pastry” and applying my list method, I realized it wouldn’t be so difficult to make a lot of these recipes, after all. Some recipes, yes, which include making puff pastry, choux pastry, and various pastry creams and caramel all for one magnificent cake, but if French cuisine was easy we would all be making cream puffs, croissants, and eclairs everyday now, wouldn’t we? But to my pleasant surprise many of the recipes were quite manageable. This book helps you master some basic techniques that then become easier because you use them often for many of the recipes.

One of the simpler, but nonetheless delicious recipes from the cookbook is this Lemon Cream Tart. Everyone should have a good lemon tart in their repertoire. Someone once asked me, after learning I liked to bake, if I could make a good lemon tart. I had made good lemon tarts before, but sometimes I lack confidence that even if I like something, will it live up to other people's tastes buds? Until I find the recipe, that is. Then I know the search is over, although I will always be open to trying new things. I hung on to my current lemon tart recipe, but I felt like I could do better. A recipe that would be reliable, and deliver that over-the-top creamy, lemony zing. I found it in this recipe, oh yes.  

You’ll notice in my photos that the lemon tart is decorated with meringues and candied orange peels. The recipe does not include those because I feel that for the time spent making them, they don’t add significantly to the eating experience and are more for the wow factor. Don’t get me wrong, they’re yummy, but meringues do require a certain technique (mine unfortunately cracked a bit) and candying orange peel requires 10 days. So. I more than encourage you to get the book and try out those recipes yourselves, and especially the others, like the croissants, palmiers (my absolute favorite recipe from the cookbook), the brioche variations, eclairs, and on and on! Or, if all this seems a bit ambitious to you, gift the book to your favorite baking enthusiast and have them make them for you. :)

A quick tip when approaching seemingly complicated recipes like this one: break it down. Although this recipe may seem lengthy and entailed, it's actually simpler than it seems, especially if you separate it into a "crust" day and a "filling" day.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from “The Art of French Pastry” by Jacquy Pfeiffer.

*Note:  Make the pâte sablée at least one day ahead as it needs to rest overnight in the refrigerator; two nights is ideal.    

Lemon Cream Tart

Serves 8-12

Ingredients:

For the Pâte Sablée

  • 6 Tbsp / 97g butter

  • 1/4 tsp / 1g salt

  • 1 cup + 1 Tbsp / 145g all-purpose flour

  • 3 Tbsp / 18g almond flour

  • 1/2 cup / 55g powdered sugar

  • 1/4 tsp / 1g vanilla extract

  • 2 egg yolks

For the Lemon Cream

  • 1 cup / 200g sugar, divided

  • 5/8 cup / 140g lemon juice

  • pinch of salt

  • 3 eggs + 1 yolk

  • zest of half a lemon

  • 14 Tbsp / 192g butter, softened and cut into cubes

  • candied lemon peel, toasted nuts, or meringues for decoration, optional

Directions:

Make the Pâte Sablée (2-3 Days Ahead of time)

  1. In the bowl of a stand mixer, add butter, sea salt, and all-purpos flour. Mix on low speed just until crumbly.  Over-mixing will activate gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined.  Add vanilla and egg yolks on medium speed until just combined.  

  2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.  

The next day:

  1. Very lightly grease a tart pan with softened butter. You should barely see the butter on the pan.  If it is over-greased the dough may slip down the side as it is baking.  

  2. Remove dough from fridge, unwrap from plastic wrap, and place on a lightly floured surface.  For easier transportation to tart pan, you can roll it out on a floured silpat or piece of parchment paper.  

  3. Tap dough with a rolling pin to make sure it's pliable.  If at any point dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface.  If it is, use a thin spatula to peel it off and re-flour the surface underneath.  Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.

  4. At this point your dough should be larger than your tart pan.  Carefully transfer dough to pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so.  Use a knife to trim away any extra dough.  Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.  

An hour later or the next day:

  1. Preheat oven to 325°F / 160°C.  

  2. Remove crust from fridge and dock (poke holes in) bottom with a fork. This will allow steam to escape evenly during baking.  

  3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.

  4. Bake for 15 minutes, then remove parchment paper and pie weights. Bake for an additional 5-15 minutes, or until crust begins to evenly color and turn golden. Allow to cool.

Make the Lemon Cream

  1. In a small bowl, combine 1/2 cup / 100g of the sugar with lemon juice and salt; whisk until sugar and salt have dissolved.  

  2. In a medium bowl, combine remaining 1/2 cup / 200g of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add zest.  

  3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat.  Place lemon mixture over saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.  

  4. Remove from heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through strainer, if necessary. Transfer thermometer to the new bowl.  Allow mixture to cool to 140°F / 60°C, about 5 minutes.  

  5. At this point pour mixture into a blender, or leave in bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.  

  6. Pour lemon cream filling into baked crust and allow to set for at least 2 hours in refrigerator. Decorate as desired, dust with powdered sugar, or leave as is. 

Buon Appetit!

Jenny's Notes:

  • The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Lemon Cream Tart
Yield 8-12
Author
Prep time
1 H & 10 M
Cook time
30 Min
Inactive time
15 Hour
Total time
16 H & 40 M

Lemon Cream Tart

Lemony, creamy, zingy tart with a perfect butter tart crust from Jacquy Pfeiffer's "The Art of French Pastry."
Cook modePrevent screen from turning off

Ingredients

For the Pâte Sablée
For the Lemon Cream Filling

Instructions

Make the Pâte Sablée (2-3 Days Ahead of time)
  1. In the bowl of a stand mixer, add butter, sea salt, and all-purpos flour. Mix on low speed just until crumbly. Over-mixing will activate gluten in flour and make for a tougher crust. Add almond flour and powdered sugar, mixing until just combined. Add vanilla and egg yolks on medium speed until just combined.
  2. Scrape dough out onto a sheet of plastic wrap. Press into a 1/2 inch rectangle and wrap airtight in the plastic. Refrigerate overnight.
The next day:
  1. Very lightly grease a tart pan with softened butter. You should barely see the butter on the pan. If it is over-greased the dough may slip down the side as it is baking.
  2. Remove dough from fridge, unwrap from plastic wrap, and place on a lightly floured surface. For easier transportation to tart pan, you can roll it out on a floured silpat or piece of parchment paper.
  3. Tap dough with a rolling pin to make sure it's pliable. If at any point dough seems too stiff or cold, or cracks as you roll it out, let it rest at room temperature for a few minutes before continuing. Roll dough 3 times in one direction, then make a quarter turn. Periodically check to make sure your dough isn't sticking to the surface. If it is, use a thin spatula to peel it off and re-flour the surface underneath. Repeat rolling 3 times and making quarter turns until you have an evenly rolled out, 1/4" thick round of dough.
  4. At this point your dough should be larger than your tart pan. Carefully transfer dough to pan. You can do this by gently wrapping the dough around the rolling pin, then unrolling it over the pan. Press dough into the pan, paying careful attention to the corners and being careful not to stretch or tear the dough to do so. Use a knife to trim away any extra dough. Refrigerate the tart shell uncovered for at least one hour, or preferably overnight.
An hour later or the next day:
  1. Preheat oven to 325°F / 160°C.
  2. Remove crust from fridge and dock (poke holes in) bottom with a fork. This will allow steam to escape evenly during baking.
  3. Line the shell with parchment paper or cheesecloth and pie weights, dry beans, or rice.
  4. Bake for 15 minutes, then remove parchment paper and pie weights. Bake for an additional 5-15 minutes, or until crust begins to evenly color and turn golden. Allow to cool.
Make the Lemon Cream
  1. In a small bowl, combine 1/2 cup / 100g of the sugar with lemon juice and salt; whisk until sugar and salt have dissolved.
  2. In a medium bowl, combine remaining 1/2 cup / 200g of sugar with egg yolks and whisk for 30 seconds. Whisk the first lemon juice mixture into this mixture and add zest.
  3. Create a water bath by simmering 1 inch of water in a medium saucepan over low heat. Place lemon mixture over saucepan, making sure the bottom of the bowl isn't touching the water; whisk constantly so eggs don't scramble. Attach a digital thermometer to the bowl and continue to whisk until mixture reaches 176-179.6°F / 80-82°C.
  4. Remove from heat and strain into a bowl through a fine-meshed sieve. Use a spatula to push mixture through strainer, if necessary. Transfer thermometer to the new bowl. Allow mixture to cool to 140°F / 60°C, about 5 minutes.
  5. At this point pour mixture into a blender, or leave in bowl if using an immersion blender. Add half of the butter and blend, then add second half of the butter and blend for an additional 30 seconds or so, until mixture is completely smooth.
  6. Pour lemon cream filling into baked crust and allow to set for at least 2 hours in refrigerator. Decorate as desired, dust with powdered sugar, or leave as is.

Notes

The unbaked pâte sablée will keep well covered in the fridge for up to a week, or a month in the freezer.  

Nutrition Facts

Calories

496.27

Fat

33.28 g

Sat. Fat

19.43 g

Carbs

38.08 g

Fiber

0.79 g

Net carbs

37.28 g

Sugar

8.06 g

Protein

4.42 g

Sodium

311.86 mg

Cholesterol

197.83 mg

Nutritional information is approximate. Based on 1 serving if sliced into 8 pieces.

lemon tart, lemon cream, lemon curd, french tart, dessert, lemon bars, Jacquy Pfeiffer
dessert
French
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IMG_4714.jpg

Lemon Raspberry Sweet Rolls

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Last Updated August 18, 2024

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder. 

Today, however, we are not making cinnamon rolls (that's old hat :) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime. Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

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Recipe adapted from Joy the Baker

Lemon Raspberry Sweet Rolls

Makes 12 regular rolls or 8 jumbo

Ingredients:

For the Dough

  • 1 cup / 237g warm milk (about 100°F / 38°C)

  • 1/2 cup / 100g sugar

  • 4 1/2 tsp / 14g active dry yeast

  • 1/4 cup / 56g oil

  • 2 eggs

  • Zest of 1 lemon

  • 1/2 tsp salt

  • 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

  • Generous 1 1/4 cups / 170g (1 6oz container) fresh or frozen raspberries (if using frozen do not thaw)

  • 1/2 cup / 100g sugar

  • Zest of 1 lemon

  • 1 tsp cornstarch

  • 1/4 cup / 56g butter

For the Glaze

  • 1 1/2 cups / 188g powdered sugar

  • 3 Tbsp / 42g lemon juice

Directions:

Preheat oven to 400°F / 205°C. Grease a 9x13inch / 23x33cm rectangular baking dish.

Make the Dough

  1. Pour milk into a large bowl. Add sugar and yeast and allow to sit for 7-10 minutes. Yeast should foam up a bit. 

  2. Add oil, eggs, zest, and salt. Add 4 1/4 cups of flour and mix until combined. 

  3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, knead in a stand mixer with dough hook attachment for 8-10 minutes, adding in flour as needed. The dough should stick only to bottom of bowl, not much to the sides.

  4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in bowl. Cover and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

  1. In a small saucepan melt butter and let simmer until it starts to brown. Remove from heat and cool slightly. 

  2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if raspberries get a little crushed. 

Assemble the Rolls

  1. When dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.   

  2. Spread cooled butter over dough almost to edges; sprinkle evenly with raspberry mixture. 

  3. Starting from one of the longer sides, roll dough up, pinching dough together at the end to seal it. 

  4. Slice into 12 even pieces, or 8 for jumbo sized. Place rolls in prepared pan and cover with plastic wrap. Place in a warm area to rise for about an hour, or until puffed.

  5. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 185°F / 90°C of an outside roll.

Make the Glaze

  1. In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed. 

  2. Drizzle warm rolls with glaze. 

Jenny's Notes:

  • If you don't have a thermometer handy to know what 100 degrees is, simply warm until milk feels quite warm, but not hot. 

  • You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. 

  • When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Lemon Raspberry Rolls
Yield 12
Author
Prep time
1 H & 10 M
Cook time
22 Min
Total time
1 H & 32 M

Lemon Raspberry Rolls

These bright breakfast rolls are like cinnamon rolls, but made with fresh lemon zest and raspberries instead!
Cook modePrevent screen from turning off

Ingredients

For the Dough
For the Lemon Raspberry Filling
For the Glaze

Instructions

Make the Dough
  1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour milk into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
  2. Add oil, eggs, zest, and salt. Add the 4 1/4 cups of flour and mix until combined.
  3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.
  4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.
Make the Lemon Raspberry Filling
  1. In a small saucepan melt the butter and let simmer until it starts to brown. Remove from heat and cool slightly.
  2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch. It's okay if the raspberries get a little crushed.
Assemble and Bake the Rolls
  1. Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.
  2. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.
  3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture.
  4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
  5. Cut the log in quarters, then each quarter into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed
  6. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.
Make the Glaze
  1. In a small bowl whisk together powdered sugar and lemon juice. It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed.
  2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

355.58

Fat

6.43 g

Sat. Fat

0.88 g

Carbs

68.26 g

Fiber

2.37 g

Net carbs

65.89 g

Sugar

32.75 g

Protein

6.77 g

Sodium

121.93 mg

Cholesterol

32.58 mg

Nutritional information is approximate. Based on 1 roll.

Breakfast rolls, lemon raspberry
Breakfast, Dessert
American
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