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Rhubarb Dumplings




Source of Recipe


Internet


List of Ingredients




Sauce:
1 1/2 c. sugar
1 T flour
1/2 t. cinnamon
1/4 t. salt
1 1/2 c. water
1/3 c. butter or margarine
1 t. vanilla extract
red food coloring (opt)

In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter.
Stir in vanilla and food coloring to tint sauce a deep pink; set aside.

Dough:
2 c. flour
2 T sugar
2 t. baking powder
1/4 t. salt
2 1/2 T. cold butter or margarine
3/4 c. milk

Combine dry ingredients in bowl. Cut in butter until mixture resembles course crumbs.
Add milk and mix quickly. Do not overmix. Gather dough into a ball and roll out on a
floured cupboard into a 12x9" rectangle.

Filling:
2 T. butter or margarine softened
2 c. finely chopped fresh rhubarb
1/2 c. sugar
1/2 c. ground cinnamon

Spread dough with softened butter; arrange rhubarb on top.
Combine sugar and cinnamon and sprinkle over rhubarb. Roll up from the long side
(as cinnamon rolls) and cut log into 12 slices. Arrange slices in a greased 9x13" pan.
Pour sauce over all. Bake 350* for 35-40 minutes or until golden brown. 12 servings.


Recipe