Rating: 4.5 stars 4.3
35 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.

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  • 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

342 calories; protein 2.9g; carbohydrates 59.9g; fat 11.1g; cholesterol 29.2mg; sodium 252.3mg. Full Nutrition
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