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Rhubarb Sticky Buns Recipe

Rhubarb Sticky Buns Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD:12 servings


  • 1/4 cup cold butter or margarine
  • 1/2 cup packed brown sugar
  • 1 cup chopped fresh or frozen rhubarb, thawed
  • 1/3 cup butter or margarine, 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 bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
  • 2. In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. 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 each: 206 calories, 10g fat (6g saturated fat), 43mg cholesterol, 269mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 3g protein.

Reviews for Rhubarb Sticky Buns

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Reviewed Aug. 17, 2016

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

Reviewed Feb. 7, 2015

"very good"

Reviewed Aug. 15, 2012

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

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."

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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