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Rhubarb Rolls


"A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream."
Original recipe yield: 12 rolls.
Prep Time:
20 Minutes
Cook Time:
40 Minutes
Ready In:
1 Hour
Servings:
12

INGREDIENTS:

  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk
  • 3 cups finely chopped rhubarb
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
  2. Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
  3. In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
  4. In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
  5. Bake in preheated oven for 40 minutes, or until lightly browned.