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Rhubarb Sticky Buns Recipe

Rhubarb Sticky Buns Recipe photo by Taste of Home

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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.

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Rhubarb Sticky Buns Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 12 Servings

20 15 35

Ingredients

1/4 cup cold butter, cubed
1/2 cup packed brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
BATTER:
1/3 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

Directions

In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 1 dozen.

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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Rhubarb Sticky Buns

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Reviewed on Aug. 15, 2012 by y-me

I have made this recipe many, many times. Family and friends just love it!

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