Rhubarb Rolls Recipes
RHUBARB ROLLS
Make and share this Rhubarb Rolls recipe from Food.com.
Provided by QueenJellyBean
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For Dough: Mix flour, baking powder, salt and 1/2 c butter or margarine. Stir in milk.
- Roll out dough to approximately 10x15 rectangle.
- For Filling: Mix rhubarb, 1 c sugar and cinnamon. Spread over dough. Roll up from long side like cinnamon rolls. Seal edge. Cut into 1 inch sections. Put cut side down in a 9x13 pan.
- For Syrup: Mix sugar, water, brown sugar and margarine. Pour over rolls.
- Bake at 350 degrees for 40 minutes.
- Serve warm with vanilla ice cream!
AMISH GOOEY RHUBARB ROLLS
This is based on a recipe from a copy my daughter has of the cookbook "Amish Cooking" compiled by a committee of Amish Women, published by Herald Press. In the book, it is known as "Sarah Schwartz's Rhubarb Rolls" but it makes such deliciously gooey rolls that the new name is more apt!
Provided by Juliesmom
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, sift together the flour, salt, and baking powder.
- Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
- In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
- Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
- Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
- In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
- Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
- Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
- Notes: you can substitute diced apples for the rhubarb.
Nutrition Facts : Calories 1108, Fat 91.2, SaturatedFat 28.1, Cholesterol 37.4, Sodium 583.6, Carbohydrate 71.9, Fiber 1.5, Sugar 45.6, Protein 4.7
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.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- 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.
- 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.
- 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.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
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- In a microwave-safe container (I use a pyrex measuring cup) heat the milk and butter together until the butter just melts and the milk is warm to the touch (but not hot - about 100-110 degrees F). Whisk together to incorporate the butter.
- Combine sliced rhubarb, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the rhubarb completely breaks down and the mixture turns into a jam-like consistency, about 10 minutes. You may have to crush some pieces of rhubarb with your spoon.
- Turn out the risen dough onto a lightly floured counter or surface. Roll it out to about an 18x12 inch rectangle (it will probably be more oval than rectangle and that's ok). Spread 1 cup of the rhubarb filling over the dough, leaving a 1 inch border around the edges.
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