Ingredients
-
1/4
-
1/2
-
1
-
-
1/3
-
1/2
-
1
-
1 1/2
-
2
-
1/2
-
-
-
-
-
Directions
Rhubarb Sticky Buns,My aunt used to grow TONS of rhubarb and I wish I had it now, finding it these days isn’t always easy. This recipe is very old, and you can use fresh or frozen rhubarb.,My muffin tins were unfortunately rusted, so I made it into sort of a cake instead. My modifications to fit a 13×9 cake pan: Double the recipe. Use 350 grams rhubarb in place of what the recipe calls for. Added 400 grams strawberries. 10 ounce of evaporated milk substituted for the cream (evaporated milk is a 1:1 sub for cream, I also added 2 ounces because I wanted to be sure it was moist), As per other suggestions, added: 1 tsp of cinnamon, 1 tsp of vanilla extract. You will have to double the baking time for this.
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Steps
|
1
Done
|
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. |
|
2
Done
|
in a Mixer Bowl, Cream Butter or Margarine, and Sugar. Beat in Egg. |
|
3
Done
|
Combine Dry Ingredients and Add to Creamed Mixture Alternately With Cream. |
|
4
Done
|
Spoon Batter Over Rhubarb Filling Cups About 3/4 Full. |
|
5
Done
|
Bake 350 For 15-20 Minutes. Cool 5 Minutes and Invert Onto Serving Tray. Serve Warm. |
