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Rhubarb Rolls




Source of Recipe


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List of Ingredients




for the bottom syrup:
1 1/2 c. light brown sugar
1 1/2 c. water

for the rolls:
3 c. flour, plus extra for rolling out
3 tsp. baking powder
1/2 tsp. salt
1/3 c. white granulated sugar
1/2 c. shortening
1 c. milk
3 tbsp. melted butter
3 c. diced rhubarb
cinnamon

for the sauce topping:
1 c. diced rhubarb
1/2. c white granulated sugar
2/3 c. water

Recipe



Preheat oven to 450. Grease a 13x9x2" pan.

for the bottom syrup:
Combine the sugar and water. Cook for 5 minutes and then pour into bottom of pan.

for the rolls:
Sift together the flour, baking powder, salt and the sugar.
Cut in shortening until mixture is crumbly.
Add milk and stir lightly.
Knead on a floured board.
Roll out into a 12" square, 1/3" thick.
Brush with the melted butter.
Sprinkle with the diced rhubarb and sprinkle with a little cinnamon. Roll it up like a jelly roll.
Cut into 1 1/2" slices and place, cut side down, in the syrup in pan.
Bake for 40 minutes.

for the sauce topping:
Cook together rhubarb, sugar and water. Pour over rolls when served.
Serves 8.