Rhubarb Rolls

Rhubarb Rolls

17 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Carol
Recipe by  Carol

“A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 12 rolls

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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.

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Reviews (17)

Rate This Recipe
MAW9779
8

MAW9779

This recipe is a family favorite, to the syrup we add 2 cups chopped Rhubarb to make a basting syrup. Also we like to add some red food coloring to the syrup.

elizabeth
7

elizabeth

My favorite Rhubarb recipe so far!!! Yum, Yum!!! I took previous writer’s advice to add red food coloring to syrup and froze the dough for 20 mins. prior to rolling out to avoid stickiness. I also used my food precessor to finely chop the Rhubarb. Worked great! Caution!!! A bit messy!!! Don’t assemble when you have mail on your counter! May use less sugar and add pureed Rhubarb to the syrup next time for extra flavor. But it doesn’t need it. Great the way this recipe written.

Jenn
7

Jenn

This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 59.9 g
  • 19%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Rhubarb Cake I

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