Homemade Rhubarb Sticky Buns Recipes

RHUBARB STICKY BUNS

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.

RHUBARB STICKY BUNS

Steps:

• 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.

RHUBARB ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
• Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
• In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
• In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
• Bake in preheated oven for 40 minutes, or until lightly browned.

RHUBARB STICKY BUNS

Steps:

• In a large mixing bowl, combine the hot roll mix with contents of yeast packet and 2 tablespoons sugar.
• Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface.
• Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.
• Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter.
• Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
• On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle.
• Combine cinnamon and remaining sugar; sprinkle over dough.
• Roll-up jelly-roll style, starting with a long side; pinch seam to seal.
• Cut into 12 slices.
• Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.