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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.