Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.

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  • Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.

  • Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.

  • Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.

  • Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

Nutrition Facts

347.2 calories; 3.5 g protein; 61 g carbohydrates; 11.3 mg cholesterol; 457.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/03/2010
GREAT RECIPE VERY TASTY Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/03/2010
GREAT RECIPE VERY TASTY Read More
(3)
Rating: 4 stars
02/28/2012
I loved the cranberries with rhubarb flavor. Read More
(1)
Rating: 5 stars
07/19/2018
This recipe is very forgiving. I had to substitute grape juice for cranberry juice because it s all I had. I added a handful of cranberries to the sugar-juice syrup. It was a nice addition. I also only had a larger glass dish and was not sure how to stretch the recipe. I just filled in the gaps with additional bisquick and milk dough mix. This worked great. My version was slightly dryer but when topped with ice cream it was perfect. Very forgiving. This is a keeper. Read More
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Rating: 5 stars
05/29/2019
OK.... Here's taking it to the next level. worth it... add 10 oz strawberries halved. add 1/8 cup toasted pine nuts Add strawberries and rhubarb and nuts in bottom of dish. dash of fresh pepper grind over. - trust me. Tip- add extra flour on roll out surface- work fairly quickly the dough starts to "rise" quickly and makes roll up harder. use a preheated cookie sheet under dish.- spills over. Seems juicy but the dough soaks it up after it cools. DELICIOUS-- Early Summertime cobbler joy! Serve warm- top with vanilla ice cream of course. Read More