Best 3 Rhubarb Sticky Buns Recipes
In the realm of baking, few treats are as tantalizing and delectable as rhubarb sticky buns. These culinary gems, often associated with the arrival of spring, are a harmonious blend of sweet, tangy, and sticky flavors, sure to awaken your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this guide will embark on a culinary adventure, providing you with the knowledge and inspiration to craft the perfect rhubarb sticky buns. So, prepare to indulge in a delightful journey of tastes and textures as we uncover the secrets and techniques behind this irresistible treat.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB STICKY BUNS
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
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.
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.
Provided by pies and cakes and
Categories Breads
Time 35m
Yield 12 sticky buns, 12 serving(s)
Number Of Ingredients 11
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.
HOMEMADE RHUBARB STICKY BUNS
"These simple cinnamon buns don't last long at my house," says field editor Kathy Kittell from Lenexa, Kansas. Warm and gooey, these morning starters have the added flavor of rhubarb.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the contents of roll mix and yeast packets with 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 13x9-in. baking dish., On a lightly floured surface, roll dough into a 15x10-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.
Nutrition Facts : Calories 323 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 375mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- To make the buns ahead of time, prepare the dough and let it rise, then shape the buns. Place the buns on a baking sheet, cover with plastic wrap, and refrigerate overnight. In the morning, let the buns come to room temperature for about 30 minutes before baking.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
- To make the rhubarb filling, you can use fresh or frozen rhubarb. If you are using frozen rhubarb, be sure to thaw it completely before using.
- If you don't have any brown sugar, you can substitute granulated sugar. However, the brown sugar will give the buns a richer flavor.
- Be sure to grease the baking dish before adding the buns. This will help prevent them from sticking.
- Bake the buns until they are golden brown and the filling is bubbling. This should take about 30 minutes.
- Let the buns cool for a few minutes before serving. Enjoy!
Conclusion:
Rhubarb sticky buns are a delicious and easy-to-make treat that are perfect for any occasion. Whether you are serving them for breakfast, brunch, or dessert, they are sure to be a hit. With their sweet and tangy filling and gooey caramel sauce, these buns are irresistible. So next time you are looking for a special treat, give rhubarb sticky buns a try. You won't be disappointed!
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