Rhubarb Sticky Buns

• 1/4 cup cold butter, cubed
• 1/2 cup packed brown sugar
• 1 cup chopped fresh or frozen rhubarb, thawed
• 1/3 cup butter, softened
• 1/3 cup sugar
• 1 large egg, room temperature
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk

1. In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
3. Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350u0b0 until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

cold butter, brown sugar, frozen rhubarb, butter, sugar, egg, flour, baking powder, salt, ground nutmeg, milk

Taken from www.tasteofhome.com/recipes/rhubarb-sticky-buns/ (may not work)