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Rhubarb Sticky Buns

 Rhubarb Sticky Buns
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.
12 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 1/4 cup cold butter, cubed
  • 1/2 cup packed brown sugar
  • 1 cup chopped fresh or frozen rhubarb, thawed
  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk


  • 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.

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Rhubarb Sticky Buns (continued)

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.