Best Rhubarb Rolls Recipes
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
AMISH GOOEY RHUBARB ROLLS
This is based on a recipe from a copy my daughter has of the cookbook "Amish Cooking" compiled by a committee of Amish Women, published by Herald Press. In the book, it is known as "Sarah Schwartz's Rhubarb Rolls" but it makes such deliciously gooey rolls that the new name is more apt!
Provided by Juliesmom
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a bowl, sift together the flour, salt, and baking powder.
- Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
- In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
- Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
- Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
- In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
- Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
- Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
- Notes: you can substitute diced apples for the rhubarb.
Nutrition Facts : Calories 1108, Fat 91.2, SaturatedFat 28.1, Cholesterol 37.4, Sodium 583.6, Carbohydrate 71.9, Fiber 1.5, Sugar 45.6, Protein 4.7
RHUBARB ROLLS
Make and share this Rhubarb Rolls recipe from Food.com.
Provided by QueenJellyBean
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For Dough: Mix flour, baking powder, salt and 1/2 c butter or margarine. Stir in milk.
- Roll out dough to approximately 10x15 rectangle.
- For Filling: Mix rhubarb, 1 c sugar and cinnamon. Spread over dough. Roll up from long side like cinnamon rolls. Seal edge. Cut into 1 inch sections. Put cut side down in a 9x13 pan.
- For Syrup: Mix sugar, water, brown sugar and margarine. Pour over rolls.
- Bake at 350 degrees for 40 minutes.
- Serve warm with vanilla ice cream!
STRAWBERRY RHUBARB SWEET ROLLS
Steps:
- Day one. In a small bowl, proof the yeast. Whisk together 1/2 cup warm water, 1 teaspoon of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. In a large bowl stir together 1/2 cup sugar, 1 teaspoon salt, a stick of butter, 1 cup boiling water, 1 cup cold water and 2 eggs. Whisk until the butter is mostly melted. (It's ok if there are a couple small butter pieces that aren't melted when you add the rest of the dough ingredients.) Add yeast water, and lastly add 7 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours. (This dough doesn't even need you to knead it.) Day two, or eight hours later. Spray 3 cake pans with cooking spray or brush with butter. Set aside. And roll out your dough! Place the dough on a LARGE floured surface and roll out (until about and eighth of an inch thick rectangle). Spread evenly with the 3 tablespoons softened butter using a spatula. Spread jam over the dough and sprinkle with rhubarb. Roll up, slice and place in the prepared cake pans. Cover with a towel and allow to rise in the pan for 30-60 minutes or until they've just about filled out the pans. You want the rolls to have risen enough to be touching each other, but it's ok if they haven't completely filled the cake pans, considering they will rise in the oven. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 - 35 minutes, rotating positions in the oven. If you're not sure they're done poke the center and make sure it's not doughy. Allow to cool in the pans for a few minutues and then invert onto a cooling rack. Be sure to allow them to cool completely before covering, to prevent sogginess. These are best right out of the oven, but keep well if wrapped tightly for 4 days or so. Buttercream: Directions: Mix butter and powdered sugar until combined. Add vanilla and milk 1 tablespoon at a time until thickened. Top sweet rolls
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