Rhubarb Rolls
My dad used to make these rhubarb rolls when I was young and I didn’t really like them. I think I just didn’t appreciate them. But I saw rhubarb in the grocery store the other day and immediately thought of making these rolls for Hubby. Growing up, we always had these for breakfast but they are sweet enough that they could be served for dessert as well. The rhubarb has a tangy tartness that balances out the sweetness of this recipe. We both really enjoyed them and Hubby even had two!
See that pink syrup on the plate. That’s the key to the success of these rolls. It’s the basting sauce mixed with the syrup in the pan while baking. Hubby thought it was weird to bake these rolls in so much “water” – I explained that it was a very sugary water that would make these rolls delicious. Be sure to pour some of this sauce over the rolls that you put on your plate! It’s fantastic!
Rhubarb Rolls – from my Dad – makes 8 rolls
Syrup:
2 cups sugar
2 cups water
Biscuit Dough:
3 cups flour
3 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup shortening
1 cups milk – I used Soymilk
Filling:
3 Tbsp melted butter – I used Earth Balance
5 cups chopped rhubarb – divided into 2 c and 3 c – I cut the 3 cups for the filling smaller than the 2 cups for the sauce
Sauce:
1 cup sugar
1 1/3 cup water
Combine 2 cups sugar and 2 cups water; boil 5 min. Pour into greased rectangular baking pan. (I used a 9×13 glass casserole dish).
Make biscuit dough by sifting flour, baking powder, salt, and sugar. Add shortening and milk and stir lightly.
Knead on floured board. Roll into a 12 inch square ~1/3 inch thick.
Brush with melted butter. Spread dough with 3 cups of cut rhubarb and roll as for jelly rolls.
Cut into 1 1/2 inch slices and place in syrup in pan.
Bake at 400 for 40 min. Make sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cup water. During baking, baste with sauce. (I baked the rolls for 10 minutes and then poured the sauce on and baked the remaining 30 minutes).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I just love blueberries and your bars look simply incredible!!
These bars are so awesome!! Gorgeous!
holy cow these look fabulous! i need more blueberries in my life, and quick- i’m already onto peaches so hoping i didn’t miss out 🙂
These pie bars look amazing! I`m wishing I had blueberries right now!
I love pie bars!! They look so delicious 🙂 I am loving this recipe!
Yum these are gorgeous. Love the changes you made.
Tried it, tasted awesome! Thanks for the recipe!!
beantownbaker — September 26th, 2013 @ 8:47 am
So glad you enjoyed the recipe!
Made these and my family ate them in one day! Thanks for the great recipe!!
beantownbaker — October 6th, 2013 @ 8:11 pm
So glad you enjoyed these. I have made them a couple times with different fruits and they’re always a hit.
Made these this past weekend using blueberries and blackberries in equal parts. I love the ease of the crumb crust and top. The only thing I will change when I make them again will be to add lemon juice and zest to the filling. I like the tartness of lemon with blueberries. Will make these with peaches when they are in season. Easy and tasty…thanks!
beantownbaker — April 27th, 2014 @ 2:47 pm
I’ve made these with peaches and they’re delicious – definitely do that this summer.
Tried these today because I needed to clear out some frozen blueberries. Used a small rectangle Pyrex dish instead, which worked fine. Added a bit of fresh grated nutmeg. Cut into 12 squares and served with ice cream. This is a keeper!
beantownbaker — September 2nd, 2014 @ 7:25 pm
Love fresh nutmeg! Sounds great.