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Since I have seven rhubarb plants in my backyard, everything's coming up rosy about now. My husband and two teen sons are crazy about these sticky buns. I discovered the treat in an old recipe file I purchased at a rummage sale.
This recipe is:
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Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 206 calories, 10 g fat (6 g saturated fat), 43 mg cholesterol, 269 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Sticky Buns in Country Woman March/April 2002, p31
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Reviewed on Jun. 29, 2011 by altapeng
wonderful simple recipe ! Prepped it ahead, kept it cool..then popped it in oven just as we sat down to lunch. Cold, it is good enough. Warm out of the oven...outstanding !! Also made a batch in mini muffin tins for work and was consumed instantly. Very nice, esp with fresh grated nutmeg.
Reviewed on Jul. 05, 2008 by mom4thpwr
Doubtful children loved it. It was an easy recipe that didn't heat the kitchen too long on a July morning.
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