Rhubarb Sticky Buns Recipe

4.5 5 6
Rhubarb Sticky Buns Recipe
Rhubarb Sticky Buns Recipe photo by Taste of Home
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Rhubarb Sticky Buns Recipe

Read Reviews
4.5 5 6
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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.
Originally published as Rhubarb Sticky Buns in Country Woman March/April 2002, p31

Nutritional Facts

1 each: 206 calories, 10g fat (6g saturated fat), 43mg cholesterol, 269mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 3g protein.

  • 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
  1. In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
  2. 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.
  3. 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.
Originally published as Rhubarb Sticky Buns in Country Woman March/April 2002, p31

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Reviews forRhubarb Sticky Buns

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erinshea1982 User ID: 7151030 252819
Reviewed Aug. 17, 2016

"Loves these! They were wonderful in texture and flavor!"

MY REVIEW
crankyankee User ID: 7233510 219951
Reviewed Feb. 7, 2015

"very good"

MY REVIEW
y-me User ID: 6124309 102554
Reviewed Aug. 15, 2012

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

MY REVIEW
altapeng User ID: 6068690 77070
Reviewed Jun. 29, 2011

"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."

MY REVIEW
mom4thpwr User ID: 359873 107370
Reviewed Jul. 5, 2008

"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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