NORWEGIAN CULTURE
Ingredients
image from geniuskitchen.com
For the Filling
¼ Cup Cold Unsalted Butter
½ Cup Packed Brown Sugar
1 Cup Chopped Rhubarb (fresh or frozen and thawed)
For the Batter
⅓ Cup Softened Butter
½ Cup Sugar
1 Large Egg
1½ Cups Flour
2 Tsp Baking Powder
½ Tsp Salt
¼ Tsp Fresh Ground Nutmeg
½ Cup Cream
1 Large Egg yolk beaten to blend with 1 Tsp water for the glaze
For the Filling
Step 1
In a large bowl blend the butter into the brown sugar with a pastry blender until crumbly.
Step 2
Stir the rhubarb into the brown sugar and butter. Divide the mixture evenly into a well greased 12 cup muffin pan. Do not use muffin papers. Set this aside.
For the Batter
Step 1
Preheat the oven to 350°. In a large bowl combine the butter and sugar until creamy.
Step 2
Once you have a nice soft mixture, add in the egg and mix until well combined.
Step 3
In a separate bowl combine the Flour, Baking Powder, Salt and Nutmeg.
Step 4
Once well blended, add to the creamed butter mixture alternating with the cream.
Step 5
Spoon the batter mixture into the muffin cups until they are about 3/4 full.
Step 6
Bake for 15-20 minutes until the top of the batter is golden brown.
Step 7
Remove from the oven, set on a cooling rack and let cool for 5 minutes.
Step 8
Place your serving dish on top of the muffin pan and flip the two over so that the sticky buns fall out onto the serving dish.
Serve while still warm.