Rhubarb Sticky Buns Recipe

Name: Rhubarb Sticky Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cold butter (no subs); 1/2 cup packed brown sugar; 1 cup chopped rhubarb (fresh or frozen, and thawed); BATTER; 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

Servings: persons

1/4 cup cold butter (no subs)
1/2 cup packed brown sugar
1 cup chopped rhubarb (fresh or frozen, and thawed)
BATTER
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

1
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.
2
In a mixer bowl, cream butter or margarine, and sugar. Beat in egg.
3
Combine dry ingredients and add to creamed mixture alternately with cream.
4
Spoon batter over rhubarb filling cups about 3/4 full.
5
Bake 350u00b0 for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup cold butter (no subs), 1/2 cup packed brown sugar, 1 cup chopped rhubarb (fresh or frozen, and thawed), BATTER, and more.

Yes, Rhubarb Sticky Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Sticky Buns

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