RHUBARB STICKY BUNS

Rhubarb Sticky Buns image

Since I have seven rhubarb plants in my backyard, everything's coming up rosy about now. My husband and two teen sons are crazy about these sticky buns. I discovered the treat in an old recipe file I purchased at a rummage sale.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1/4 cup cold butter, cubed
1/2 cup packed brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
BATTER:
1/3 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

Steps:

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° until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 269mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.