A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
- 1 cup water
- 1 cup sugar
- 3 tablespoons butter
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup milk
- 3 cups finely chopped rhubarb
- ½ teaspoon ground cinnamon
- 1 cup sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.
Prep time: 20 mins / Cooking time: 40 mins / Total time: 1 hr
Serving: 12 / Yield: 12 rolls
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