Best 3 Rhubarb Sticky Buns Recipes
Indulge in the delightful symphony of flavors presented by rhubarb sticky buns, a unique and delectable pastry that masterfully blends the tangy-sweetness of rhubarb with the comforting warmth of cinnamon and gooey caramel. These delectable buns are a perfect balance of textures, with a soft, fluffy interior embraced by a crisp, caramelized crust. Embark on a culinary journey with our curated collection of rhubarb sticky bun recipes, each offering a distinct twist on this classic treat. From traditional to contemporary, simple to elaborate, our recipes cater to every baker's skill level and preference. Discover the joy of baking and savor the irresistible allure of rhubarb sticky buns, a treat that promises to tantalize your taste buds and leave you craving more.
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:
- Use fresh rhubarb. Fresh rhubarb has a tart and tangy flavor that is perfect for sticky buns. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it and drain it well before using.
- Don't overcook the rhubarb. Rhubarb cooks quickly, so be careful not to overcook it. Overcooked rhubarb will become mushy and lose its flavor. Cook the rhubarb just until it is tender, about 5 minutes.
- Use a good quality cinnamon sugar. The cinnamon sugar is what gives sticky buns their signature flavor. Be sure to use a good quality cinnamon sugar that is made with real cinnamon. You can also add other spices to the cinnamon sugar, such as nutmeg or ginger.
- Let the sticky buns rise until they are doubled in size. This will ensure that the sticky buns are light and fluffy. If you don't let the sticky buns rise long enough, they will be dense and chewy.
- Bake the sticky buns until they are golden brown. The sticky buns are done baking when they are golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Rhubarb sticky buns are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or dessert. With a few simple tips, you can make perfect rhubarb sticky buns every time.
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