By pies & cakes & cookies ohmy! on April 25, 2006
Photo by CountryLady
Photo by CountryLady
"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."
Serving Size: 1 (69 g)
Servings Per Recipe: 12
"Really enjoyed this recipe. It's quick, easy and very good. The cake has excellent texture and the rhubarb is balanced perfectly by the brown sugar/sugar. I substituted greek yogurt/milk mixture for the heavy cream. I cut an extra 1/2 cup of rhubarb, so I added it in."
"Since we have TONS of rhubarb in our garden, I was happy to find this easy, delicious recipe! I increased the rhubarb to 1 1/2 cups & chopped it into fairly small pieces. The bottom (top???) didn't become real sticky because (a) I baked them in my silpat muffin pan OR (b) because I didn't put them into the oven until an hour after assembling. Some of the rhubarb stayed in the bottom with some of the juices - that was OK as I ate it with a spoon - LOL. When I make these again (and I definitely will), I'll time things better so I can still serve them warm ........... I'll also add some cinnamon to the batter. Thanx for posting!"
"These sticky buns are really good. I did change a few things. I used rhubarb AND strawberries and mixed them together with the brown sugar. I didn't use the butter in the crumble - didn't need it. I added 1 tsp cinnamon, 1 tsp orange zest, and 1/4 cup orange juice to the batter. Orange goes amazingly well with rhubarb and strawberries. I also used plain Greek yogurt instead of cream. These sticky buns turned out EXCELLENT!"
"These buns cooked up well and had a nice texture, but I found that they didn't have as much flavour as I was expecting. The topping (bottom?) wasn't sticky at all and the batter part was very bland. I don't think I'll make this recipe again."
"These are excellent. Very easy to make. I used very thin stalks of rhubarb I used a heaping cupful chopped 1/2 inch thick. I found the rhubarb mixture just the right sweetness for us. The batter baked up to a nice crumb texture. I used heavy cream. Mine baked in 18 minutes. Next time I will put a pan under the muffin pan to catch any overflow( just one did). Thanks for sharing this recipe, one I will be making again."
"This recipe is fantastic - my family hasn't stopped talking about it! I added half a cup of strawberries to the topping, used cinnamon instead of nutmeg & skim milk instead of cream. These were fantastic warm, nice and gooey, but also great chilled on a hot day. I will be making these again, for a long time to come!"
"Yummy! I didn't have cream on hand, so I used 1% mulk instead with excellent result. I might consider using a bit more rhubarb next time."
"Really good! We are eating them as dessert with ice cream. They were great straight out of the oven and still good a couple days later. I am looking forward to trying with other kinds of fruit later in summer (raspberries, apples). Thank you for sharing!"
"Great recipe! Next time I will double the rhubarb to help counteract the sweetness (we rarely eat anything sweet). Thanks for sharing. Will keep this one for sure!"
"Wow. Amazing. Loved flavour the nutmeg lent. One of the best desserts I've made in awhile."
"It's upside-down cake in muffin cups. Could've used more rhubarb and less "cake". I used skim milk in the cake portion, maybe that's why it wasn't so tasty. I'm not a white cake lover. I'll try some of the variations other 'bakers' have suggested."
"Delicious, warm out of the oven and made with fresh picked rhubarb. I added 1/2 tsp. of cinnamon to the crumb mixture and 1/2 tsp. of vanilla to the cake. I would not call them buns-much closer to a coffee cake texture. I will definitely make them again-a hit!"
"Made these last night with the first crop of rhubarb from the garden -- pretty good all around! I found the buns/cake part was a bit dry/crumbly for my taste and I guess I didn't grease the muffin tin enough (though I really went crazy with the butter) b/c some of the brown-sugar rhubarb mixture stayed in the muffin cup. I just scooped it out and reapplied. Overall flavor was nice--not too too sweet. They were great reheated for breakfast."
"YUM! This treat is kinda like an updside down rhubarb coffee cake. Individual sized cake-lets mean you will eat more than one! Recipe was easy to follow. Our only substitution was half and half for the cream. The rhubarb topping is perfect. The "sticky bun" is more like a coffee cake in consistency and flavor. BUT IT IS DELICIOUS! :) Fresh rhubarb works great. Thanks so much for sharing!"
"These are excellent! It is our 3rd anniversary today & I made them as a surprise for my DH. The 1st 2 were devoured right away & a little messy coming out of the muffin cups, but that was a snap w/the rest after fully cooled. Thx for posting this winner & instant favourite for us!"
"I just had one of these warm out of the oven with my coffee. They are to die for! My husband suggested that they can also be served for dessert with a little vanilla ice cream on the side. Thanks for sharing this gem!"
"These are really good. Tart and sweet and yummy. Just make sure that you take them out of the pan soon after you get them out of the oven, or they get stuck."
"Am waiting to see how these turn out. Did no one have problems only using one half cup of cream? It was too clumpy even to use the mixer on with just a half a cup. I had to put in another fourth to half. Then the batter was still thick enough that I had to try to push the batter down with my finger. Can't believe no one commented on that. I followed the recipe exactly. Later...they are very good!"
"very, very delicious! not too sweet. the PERFECT breakfast food :)"
"These are amazing.....unhealthy, but amazing! I tried only one dozen to test, but am now going back and making 2 doz. more. Used the yoghurt as someone suggested."