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    Rhubarb Pinwheels


    Source of Recipe


    taste of home

    List of Ingredients




    DOUGH:
    2 cups flour
    1 tablespoon sugar
    4 teaspoons baking powder
    1/2 teaspoon salt
    1/3 cup shortening
    1 egg, beaten
    1/2 cup milk

    FILLNG:
    2 tablespoons butter, melted
    1 cup sugar
    3 cups diced fresh rhubard (or 4 c frozen)

    SYRUP:
    1 1/2 cups water
    1 cup sugar

    Recipe



    In a mixing bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg and milk; add to crumb mixture, stirring just until moistened. Turn dough out onto a floured surface. Roll into a 12x10-inch rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-inch slices. Reshape the slices as needed for form round pinwheels. Place in a 13x9x2-inch baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar dissolves. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400¼F for 30 minutes or until golden brown. Serve warm. 12 servings.

 

 

 

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