Homemade Rhubarb Sticky Buns

First published: May 25, 2009 in Recipes

Last Updated: May 25, 2009 4:58 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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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.


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Homemade Rhubarb Sticky Buns, 4.0 out of 10 based on 1 rating