Rhubarb Sticky Buns
1/4 cup cold butter (no subs)
1/2 cup packed brown sugar
1 cup chopped rhubarb (fresh or frozen, and thawed)
1/3 cup softened butter
1/2 cup sugar
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground nutmeg
1/2 cup cream
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.
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