Rhubarb Sticky Buns Recipes

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RHUBARB STICKY BUNS



Rhubarb Sticky Buns image

My aunt used to grow TONS of rhubarb and I wish I had it now, finding it these days isn't always easy. This recipe is very old, and you can use fresh or frozen rhubarb.

Provided by pies and cakes and

Categories     Breads

Time 35m

Yield 12 sticky buns, 12 serving(s)

Number Of Ingredients 11

1/4 cup cold butter (no subs)
1/2 cup packed brown sugar
1 cup chopped rhubarb (fresh or frozen, and thawed)
1/3 cup softened butter or 1/3 cup margarine
1/2 cup sugar
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1/2 cup cream

Steps:

  • In a bowl, cut butter into brown sugar till crumbly. Stir in rhubarb. Spoon mixture evenly into 12 WELL GREASED muffin cups (I have tried using cupcake papers, and it doesn't work!). Set aside.
  • In a mixer bowl, cream butter or margarine, and sugar. Beat in egg.
  • Combine dry ingredients and add to creamed mixture alternately with cream.
  • Spoon batter over rhubarb filling cups about 3/4 full.
  • Bake 350° for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.

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