This recipe is a very nice alternative to the traditional cinnamon sticky buns and the rhubarb adds a great flavour. I also find that this time of year, with all the rhubarb available, this provides a great switch from the traditional rhubarb-strawberry pie.
You can serve Rhubarb Sticky Buns for breakfast, brunch or for dessert – I am sure they will be a great hit!
Homemade Rhubarb Sticky Buns:
Topping:
1/4 cup cold butter, cubed
1/2 cup of brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
Batter:
1/3 cup butter, softened
1/3 cup of pure granulated sugar
1 egg
1-1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/4 teaspoon of ground nutmeg
1/2 cup of milk
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.
