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Rhubarb Rolls

Rated as 4.39 out of 5 Stars

"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 cals
Original recipe yields 12 servings (12 rolls)

Directions

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  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.

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 24
  1. 28 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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...

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

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.

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!!!

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...

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

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...

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.

This recipe mimics my in-laws' cherished family rhubarb rolls recipe and tasted just as good! The only difference I made was I used brown sugar in the filling (instead of white) and I added a bi...