Sticky Rhubarb Buns


(1 vote) 3 1

These homemade buns are sweet and delicious and smell fabulous coming out of the oven. Perfect for breakfast or anytime.

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  • 1/4 C. cold butter or margarine
  • 1/2 C. packed brown sugar
  • 1 C. chopped fresh or frozen rhubarb, thawed
  • Batter:
  • 1/3 C. butter or margarine, softened
  • 1/3 C. sugar
  • 1 egg
  • 1 1/2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 C. milk

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In a bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Spoon over rhubarb mixture, filling cups 3/4 full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Yield: 1 dozenĀ 

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