Warm, tangy, and impossibly gooey, these Rhubarb Sticky Buns brighten any morning with a perfect balance of sweet caramel and tart rhubarb. They come together quickly with pantry staples and fresh rhubarb for an easy weekend bake. For another rhubarb idea to try later, check out this baked rhubarb fritters recipe.
Why You’ll Love This Rhubarb Sticky Buns
- Bright, tangy rhubarb balanced by sweet glaze for irresistible flavor.
- Quick to prepare with simple pantry ingredients.
- Great for brunch, holidays, or baking ahead for busy mornings.
- Family-friendly and perfect for sharing—kids love the gooey topping.
- Reheats well, making tasty leftovers all week.
Ingredients Needed
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Rhubarb:
- 1/4 cup fresh rhubarb, chopped
Glaze:
- 1/2 cup brown sugar
- 1/4 cup cream cheese
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions 5 (always use H2 and H3)
Step 1 — Preheat and prepare
Preheat the oven to 350°F (175°C). Grease a baking dish.
Step 2 — Mix dry ingredients
In a large bowl, combine flour, granulated sugar, baking powder, and salt.
Step 3 — Add wet ingredients
Add melted butter, milk, egg, and vanilla extract to the dry mix. Mix until well combined.
Step 4 — Fold in rhubarb
Gently fold in the chopped rhubarb so it’s evenly distributed.
Step 5 — Pour into dish
Pour the batter into the prepared baking dish, spreading it evenly.
Step 6 — Make the glaze
In a small bowl, mix cream cheese, brown sugar, powdered sugar, and lemon juice until smooth.
Step 7 — Top and bake
Drizzle the glaze over the batter in the baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
Step 8 — Cool slightly and serve
Allow to cool slightly before serving so the glaze sets a bit.
Serving Suggestions Rhubarb Sticky Buns
- Serve warm with a pat of butter or an extra drizzle of glaze.
- Pair with a latte or strong black tea for a cozy brunch.
- Add a scoop of vanilla ice cream for a dessert twist.
- Garnish with lightly toasted slivered almonds for crunch.
- Plate alongside fresh berries for a bright, colorful presentation.
Tips for Success Rhubarb Sticky Buns
- Use firm, fresh rhubarb for best texture; trim fibrous ends before chopping.
- Don’t overmix the batter to keep buns tender and fluffy.
- If glaze is too thick, stir in a teaspoon of milk until spreadable.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 4 days.
- If you love a saucy rhubarb center, also try the best homemade rhubarb crisp for a dessert-style brunch option.
Variations
Here are a few easy ways to change it up:
- Swap in diced apples or pears for a milder fruit option.
- Make it dairy-free by using a plant-based milk and vegan cream cheese.
- Turn the flavor profile richer by stirring a teaspoon of cinnamon into the batter.
- For a handheld treat, try shaping the filling into cookie dough inspired by brown sugar rhubarb cookies.
Follow us on Pinterest for more cozy ideas.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Rhubarb
- 1/4 cup fresh rhubarb, chopped
Glaze
- 1/2 cup brown sugar
- 1/4 cup cream cheese
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
Mixing
- In a large bowl, combine flour, granulated sugar, baking powder, and salt.
- Add melted butter, milk, egg, and vanilla extract to the dry mix. Mix until well combined.
- Gently fold in the chopped rhubarb so it's evenly distributed.
Baking
- Pour the batter into the prepared baking dish, spreading it evenly.
- In a small bowl, mix cream cheese, brown sugar, powdered sugar, and lemon juice until smooth.
- Drizzle the glaze over the batter in the baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before serving so the glaze sets a bit.
