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Farmers Market Archive

Rhubarb Sticky Buns! 

We'll have rhubarb coming out our ears pretty soon. These Rhubarb Sticky Buns look like a tasty way to make use of it, and you'll find some fresh ingredients at the Mill City Farmers Market. See below recipe for vendor info. 


1⁄4 cup cold butter
1⁄2 cup packed brown sugar
1   cup chopped rhubarb - fresh, or thawed if frozen (Prairie Hollow Farm, Bean Market, and other vendors)

1⁄3 cup softened butter
1⁄2 cup sugar
1 large egg (Braucher's Sunshine Harvest Farm)
1 1⁄2 cups flour (Sunrise Flour Mill)
2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground nutmeg
1⁄2 cup cream (Kappers' Big Red Barn)

- In a bowl, cut butter into brown sugar till crumbly. Stir in rhubarb. Spoon mixture evenly into 12 WELL GREASED muffin cups (don't use paper liners). Set aside.
- In a mixer bowl, cream butter and sugar. Beat in egg.
- Combine dry ingredients and add to creamed mixture alternately with cream.
- Spoon batter over rhubarb filling cups, about 3/4 full.
- Bake 350° for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.

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