Rhubarb Sticky Buns

Name: Rhubarb Sticky Buns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen.
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

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.

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.

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

erinshea1982

Aug 17, 2016

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

Feb 7, 2015

very good
y-me

Aug 15, 2012

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

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.
mom4thpwr

Jul 5, 2008

Doubtful children loved it. It was an easy recipe that didn't heat the kitchen too long on a July morning.