Community Pick
Rhubarb Sticky Buns
"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."
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 sticky buns
- Serves:
- 12
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
directions
- 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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Reviews
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Really enjoyed this recipe. It's quick, easy and very good. The cake has excellent texture and the rhubarb is balanced perfectly by the brown sugar/sugar. I substituted greek yogurt/milk mixture for the heavy cream. I cut an extra 1/2 cup of rhubarb, so I added it in. -
Since we have TONS of rhubarb in our garden, I was happy to find this easy, delicious recipe! I increased the rhubarb to 1 1/2 cups & chopped it into fairly small pieces. The bottom (top???) didn't become real sticky because (a) I baked them in my silpat muffin pan OR (b) because I didn't put them into the oven until an hour after assembling. Some of the rhubarb stayed in the bottom with some of the juices - that was OK as I ate it with a spoon - LOL. When I make these again (and I definitely will), I'll time things better so I can still serve them warm ........... I'll also add some cinnamon to the batter. Thanx for posting! -
These sticky buns are really good. I did change a few things. I used rhubarb AND strawberries and mixed them together with the brown sugar. I didn't use the butter in the crumble - didn't need it. I added 1 tsp cinnamon, 1 tsp orange zest, and 1/4 cup orange juice to the batter. Orange goes amazingly well with rhubarb and strawberries. I also used plain Greek yogurt instead of cream. These sticky buns turned out EXCELLENT!
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These buns cooked up well and had a nice texture, but I found that they didn't have as much flavour as I was expecting. The topping (bottom?) wasn't sticky at all and the batter part was very bland. I don't think I'll make this recipe again. -
These are excellent. Very easy to make. I used very thin stalks of rhubarb I used a heaping cupful chopped 1/2 inch thick. I found the rhubarb mixture just the right sweetness for us. The batter baked up to a nice crumb texture. I used heavy cream. Mine baked in 18 minutes. Next time I will put a pan under the muffin pan to catch any overflow( just one did). Thanks for sharing this recipe, one I will be making again.
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Tweaks
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My muffin tins were unfortunately rusted, so I made it into sort of a cake instead. My modifications to fit a 13x9 cake pan: Double the recipe. Use 350 grams rhubarb in place of what the recipe calls for. Added 400 grams strawberries. 10 ounce of evaporated milk substituted for the cream (evaporated milk is a 1:1 sub for cream, I also added 2 ounces because I wanted to be sure it was moist), As per other suggestions, added: 1 tsp of cinnamon, 1 tsp of vanilla extract. You will have to double the baking time for this. -
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This recipe is fantastic - my family hasn't stopped talking about it! I added half a cup of strawberries to the topping, used cinnamon instead of nutmeg & skim milk instead of cream. These were fantastic warm, nice and gooey, but also great chilled on a hot day. I will be making these again, for a long time to come! -
These sticky buns are really good. I did change a few things. I used rhubarb AND strawberries and mixed them together with the brown sugar. I didn't use the butter in the crumble - didn't need it. I added 1 tsp cinnamon, 1 tsp orange zest, and 1/4 cup orange juice to the batter. Orange goes amazingly well with rhubarb and strawberries. I also used plain Greek yogurt instead of cream. These sticky buns turned out EXCELLENT!
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Really enjoyed this recipe. It's quick, easy and very good. The cake has excellent texture and the rhubarb is balanced perfectly by the brown sugar/sugar. I substituted greek yogurt/milk mixture for the heavy cream. I cut an extra 1/2 cup of rhubarb, so I added it in.
RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>
