These yummy pastry dumplings are just like cinnamon rolls for rhubarb lovers! But instead of icing on top, we recommend a scoop of vanilla ice cream.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For syrup, in a medium saucepan combine sugar and the water. Cook and stir over medium heat until sugar is dissolved; bring to boiling and boil, uncovered, for 5 minutes. Remove saucepan from heat; stir in vanilla. Cover and keep warm.

  • For dough, in a large bowl stir together the 2 cups flour, the baking powder, salt, and baking soda. Using a pastry blender, cut shortening into flour mixture until pieces are the size of small peas. Make a well in center. Add milk all at once. Stir just until moistened. Turn out dough onto a lightly floured 14x12-inch piece of waxed paper; knead 10 to 12 strokes or until nearly smooth. Lightly sprinkle dough with additional flour. Cover with another 14x12-inch piece of waxed paper. Roll out dough to a 12x10-inch rectangle (about 1/4 inch thick).

  • Preheat oven to 350°F. Pour melted butter into a 3-quart rectangular baking dish; set aside. For filling, in another large bowl combine rhubarb, cinnamon, and nutmeg. Spoon 3 cups of the rhubarb mixture on top of the melted butter in dish, spreading evenly to form a single layer. Spoon the remaining 2 cups rhubarb mixture evenly over the dough rectangle. Starting from a long side, roll up dough into a spiral. Pinch seam to seal. Cut into twelve 1-inch-wide pieces. Arrange pieces, cut sides down, over the rhubarb mixture in dish. Pour syrup carefully around rolls. (This will look like too much syrup, but the rolls will absorb the liquid during baking.)

  • Bake, uncovered, for 45 to 50 minutes or until golden brown. Cool in dish on a wire rack for 30 minutes. Serve warm. If desired, top with ice cream.



Nutrition Facts

369 calories; 16 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 21 mg cholesterol; 369 mg sodium. 54 g carbohydrates; 2 g fiber; 35 g sugar; 3 g protein; 1 g trans fatty acid; 292 IU vitamin a; 4 mg vitamin c;