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Rhubarb Sticky Buns

Total Time

Prep: 20 min. Bake: 15 min. + cooling

Makes

1 dozen

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.
Rhubarb Sticky Buns Recipe photo by Taste of Home

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 large egg, room temperature
  • 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

  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° until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts

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

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