Rhubarb Sticky Buns

I know this is better for early summer, but just in case you fired some of that rhubarb into the freezer........
Tracey L.
Newmarket, Ontario, Canada
RHUBARB STICKY BUNS
1/4 cup cold butter or marg.
1/2 cup packed brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
Batter:
1/3 cup butter or margarine, softened
1/3 cup sugar 
1 egg
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
In a bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside. In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. 
Spoon over rhubarb mixture, filling cups three-fourths
full. Bake at 350* fro 15-20 minutes or until a toothpick
comes out clean.
Cool for 5 minutes before inverting onto a serving plate. Serve warm.
Yield: 1 dozen.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes