Homemade Rhubarb Sticky Buns 

 Originally Written: May 25, 2009

By  Hanna Trafford

rhubarb-sticky-bunsThis 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:


1/4 cup cold butter, cubed

1/2 cup of brown sugar

1 cup chopped fresh or frozen rhubarb, thawed


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.


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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