Rhubarb Dumplings

Name: Rhubarb Dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 dumplings
Ingredients: 1 (12 ounce) can refrigerated buttermilk biscuit dough; 2 cups chopped fresh rhubarb; 1 cup white sugar; 1 cup water; ½ cup butter, melted; 1 ¼ teaspoons vanilla extract; ¼ teaspoon ground cinnamon, or to taste

Rating: 4.63 stars

67 Ratings
55 Reviews
6 Photos

This is a easy recipe and a nice change from the standard apple dumplings. I serve mine with a scoop of cinnamon ice cream.

By JAGRANT

Gallery

Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

10 dumplings

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 (12 ounce) can refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb
1 cup white sugar
1 cup water
½ cup butter, melted
1 ¼ teaspoons vanilla extract
¼ teaspoon ground cinnamon, or to taste

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Advertisement
Step 2

Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
Step 3

Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.

Nutrition Facts

Per Serving:

275 calories; protein 2.6g 5% DV; carbohydrates 36g 12% DV; fat 13.9g 21% DV; cholesterol 24.7mg 8% DV; sodium 407.8mg 16% DV. Full Nutrition

Reviews (55)

Most helpful positive review

05/25/2008

I used stevia instead of sugar and it was wonderful. This was a great treat since we do not use sugar and rhubarb is hard to serve without sugar Read More

Helpful

(37)

Most helpful critical review

tonika

06/15/2011

These were interesting but not special. I could not fit all the rhubarb into the dumplings. They baked up well enough and created a syrupy sauce. I think that the rhubarb flavor was lost in all the sweetness and dough. Read More

Helpful

(3)

67 Ratings

5 star values: 49
4 star values: 14
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

05/25/2008

I used stevia instead of sugar and it was wonderful. This was a great treat since we do not use sugar and rhubarb is hard to serve without sugar Read More

Helpful

(37)

DEBWA1WOK

06/03/2006

What a easy and tasty dessert. Who would have thought that putting chopped rhubarb wrapped up in a canned bisquit dough with a buttery sugar syrup could turn out SOOO good. I followed the recipe as it was printed and it was great. I made a second batch to give to neighbors and basted the bisquits a couple of times during the bake time. both batches were exceptionally good. This will replace my pie recipes.And the bonus is no oven to clean from pie juice run over. Read More

Helpful

(28)

Claire

12/09/2007

Incredibly easy and good. I just made them for breakfast. I didn't have any regular biscuits, so I used the large flaky variety. Excellent! Very filling but I'm tempted to get another cup of tea and another dumpling. This could be bad for the waistline. :) Read More

Helpful

(22)

mavery28

07/16/2010

I never met a recipe so simple to follow quick to make aromatically blissful and full of tasty goodness! Not the healthiest but blah blah blah! I cut down on the sugar (used about 3/4 cup) and it was a great blend of sweet and tart. I do agree with another post that basting them about halfway through makes a huge difference--they came out with a caramelized sugary crusty wonderful top. We had to really work hard at not eating more than one for dessert. But of course we ate one for breakfast instead! Going to try with a number of other fruity delicious fillings. But the rhubarb is really amazing. (ps...don't be afraid to really fill these up--we went light on the rhubarb thinking they were really full already but we totally could have used the full 2 cups). Awesome! Read More

Helpful

(17)

bcolei

06/17/2010

Surprisingly great recipe that was a big hit at our house. The 2nd time I made it I used brown sugar instead of white sugar and added the topping to the rhubarb in the filling and we liked the results better. Super easy and yummy. Read More

Helpful

(15)

Hardys

06/10/2007

Oh sooooo tasty! We made little individual dumplings drizzled a little bit of sauce under and on top of 2 with a scoop of ice cream in the middle. An easy recipe that makes you look like Martha Stewart! Read More

Helpful

(9)

Jody

08/24/2008

I have shared this with both my aunts and we all agree that it is a good recipe. We also think that we should beat an egg white and brush the biscuit then sprinkle sugar and cinnamon on top. This would make the outer crust crisp and sweet. Read More

Helpful

(8)

jsfoertsch

06/07/2011

This recipe was delicious! I made a biscuit dough from scratch like the baking powder biscuit recipes found on this website. The extra effort was definitely worth it. Next time I'm going to add strawberries to the filling for something a little different. Read More

Helpful

(7)

kristie

05/14/2007

this is one of my new all time favorite recipes... LOVE IT!!!!! Read More

Helpful

(7)

tonika

06/15/2011

Helpful

(3)

More Reviews

Back to Rhubarb Dumplings

All Reviews for Rhubarb Dumplings

- of Reviews

Nutritional Information

Rhubarb Dumplings

Servings Per Recipe: 10
Calories: 275.4

% Daily Value *

protein: 5 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 21 %

saturated fat: 35 %

cholesterol: 8 %

vitamin a iu: 6 %

niacin equivalents: 12 %

vitamin b6: 2 %

vitamin c: 3 %

folate: 5 %

calcium: 4 %

iron: 5 %

magnesium: 3 %

potassium: 4 %

sodium: 16 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.