Caramelized Rhubarb Cinnamon Sticky Buns
Inspired by cherished family traditions, these Caramelized Rhubarb Cinnamon Sticky Buns combine the tangy sweetness of rhubarb with rich caramel flavors, creating a delightful treat perfect for breakfast or dessert. My aunt’s abundant rhubarb inspired this recipe, which harks back to simpler times when fresh ingredients were cherished. Whether you have access to fresh rhubarb from the garden or frozen rhubarb from the store, these sticky buns promise a satisfying combination of tender dough and luscious filling that will transport you back to warm family gatherings. Serve them warm for the ultimate indulgence!
12
Servings
200
Calories
11
Ingredients
Ingredients
cold butter
1/4 cup (no substitutes)
packed brown sugar
1/2 cup (packed)
chopped rhubarb
1 cup (fresh or frozen, thawed)
softened butter or margarine
1/3 cup
sugar
1/2 cup
large egg
1
flour
1 1/2 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
fresh ground nutmeg
1/4 teaspoon
cream
1/2 cup
Instructions
1
Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter or cooking spray to prevent sticking.
2
In a medium mixing bowl, combine the cold butter and packed brown sugar. Use a pastry cutter or your fingers to mix them together until the mixture resembles coarse crumbs. Gently fold in the chopped rhubarb until evenly coated.
3
Spoon the rhubarb mixture evenly into each greased muffin cup and set aside.
4
In a separate large mixing bowl or stand mixer, cream the softened butter (or margarine) and sugar together until light and fluffy. Add the egg and beat well until fully incorporated.
5
In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. Gradually add this dry mixture to the creamed mixture, alternating with the cream. Mix until just combined; do not overmix.
6
Spoon the batter over the rhubarb filling in each muffin cup until they are approximately 3/4 full.
7
Bake in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8
Allow the sticky buns to cool in the pan for about 5 minutes before inverting them onto a serving tray. Gently tap the bottom of the muffin tin to release the buns. Serve warm for the best experience.
Nutrition Information
9g
Fat
30g
Carbs
2g
Protein
0.33g
Fiber
12.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Caramelized Rhubarb Cinnamon Sticky Buns?
They are a tangy and sweet baked treat inspired by family traditions, featuring rhubarb and rich caramel flavors.
How many servings does this recipe make?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
Can I use frozen rhubarb for this recipe?
Yes, you can use either fresh rhubarb or frozen rhubarb that has been thawed.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I prepare the muffin tin?
Generously grease a 12-cup muffin tin with butter or cooking spray to prevent the buns from sticking.
What ingredients are needed for the rhubarb topping?
You will need 1/4 cup cold butter, 1/2 cup packed brown sugar, and 1 cup of chopped rhubarb.
How do I mix the topping ingredients?
Combine cold butter and brown sugar until they resemble coarse crumbs, then gently fold in the rhubarb.
What is the creaming process for the batter?
Cream 1/3 cup softened butter or margarine with 1/2 cup sugar until light and fluffy, then beat in one large egg.
What dry ingredients are included?
The dry ingredients are 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground nutmeg.
How should I combine the dry and wet ingredients?
Gradually add the dry mixture to the creamed mixture, alternating with 1/2 cup of cream.
Should I overmix the batter?
No, you should mix until just combined to ensure the buns stay tender.
How full should I fill the muffin cups?
Fill each muffin cup until they are approximately 3/4 full with the batter over the rhubarb mixture.
How long do the sticky buns need to bake?
Bake for 15 to 20 minutes until the tops are golden brown.
How do I check if the buns are done?
Insert a toothpick into the center; if it comes out clean, the buns are finished baking.
How long should the buns cool before removing them from the pan?
Allow them to cool in the pan for about 5 minutes.
What is the best way to remove the buns from the tin?
Invert the pan onto a serving tray and gently tap the bottom to release the buns.
Should these be served hot or cold?
They are best served warm for the ultimate indulgence.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in each bun?
Each bun contains 30 grams of carbohydrates.
How much protein is in a serving?
Each serving provides 2 grams of protein.
What is the sugar content per serving?
There are 12.5 grams of sugar per serving.
Is there any fiber in these sticky buns?
Yes, there is approximately 0.33 grams of fiber per serving.
What type of nutmeg is recommended?
The recipe calls for 1/4 teaspoon of fresh ground nutmeg.
What category of food does this recipe belong to?
It is categorized under Breads.
Are these suitable for breakfast?
Yes, they are described as perfect for either breakfast or dessert.
Can I use margarine instead of butter in the batter?
Yes, the recipe allows for softened butter or margarine for the creamed mixture.
What size egg is used?
The recipe specifies one large egg.
Is there any salt in the recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
What is the total number of ingredients?
There are 11 ingredients in this recipe.