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My review
Rhubarb Rolls
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
1 h servings 342 calsOriginal recipe yields 12 servings (12 rolls)
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 342 calories; 11.1 g fat; 59.9 g carbohydrates; 2.9 g protein; 29 mg cholesterol; 252 mg sodium. Full nutrition
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Reviews
Read all reviews 2428 Ratings
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Most helpful positive review
6/11/2011
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...
Most helpful critical review
5/14/2003
I must have done something wrong. The dough was so sticky, I had to keep throwing flour at it just to roll out. Then, I couldn't roll it up once it was full of rhubarb, because the rhubarb ke...
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6/11/2011
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...
1/19/2007
This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.
6/11/2004
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.
7/4/2003
This is VERY GOOD!! sent this on to alot of friends. I had some pie cust and used that;; worked just fine. You might think you have alot of juice~but there is not. Excellent!!!
5/19/2011
Very tasty and interesting way to use rhubarb! I chilled the dough in the freezer for 20 mins due to its stickiness. When I rolled it out I did it on floured wax paper. This worked great. Th...
8/26/2010
These are so good my family just loved them. Never changed a thing. Don't be put off by the amount of liquid it gets soaked up. Awesome
6/15/2009
SO GOOD! One thing we did a little different was to puree some of the rhubarb so that it wasn't all just chopped up rhubarb. We then mixed it together with the chopped rhubarb and strained out...
6/8/2003
Excellent!! I will cut down on the sugar though because I thought it was a little sweet. May try with granny smith apples, cinnamon, & brown sugar for another variation.