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For the Filling

1/4 cup cold unsalted butter
1/2 cup packed brown sugar
1 cup chopped rhubarb (fresh or frozen and thawed)

For the Batter

1/3 cup softened butter
1/2 cup sugar
1 large egg
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. fresh ground nutmeg
1/2 cup cream
1 large egg yolk, beaten 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 pan aside.

For the Batter

Step 1

Preheat the oven to 350°F. In a large bowl, combine the butter and sugar until creamy.

Step 2

Once you have a soft mixture, add the egg and mix until well combined.

Step 3

In a separate bowl, combine flour, baking powder, salt and nutmeg.

Step 4

Once well-blended, add dry ingredients to the 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.