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. 
this sounds really good-will be trying this!
This looks so tasty and easy to make! I need to get a crockpot.
I made that recipe last week – and everyone loved it! I only wish I’d gotten pictures…..
This looks wonderful. Bookmarking right now! Thanks!
Oh, boy this looks wonderful! I love slow cooker recipes like this. What side did you serve with it? Just veggies?
~ingrid
Both your cranberry recipes look great. I am hoping Santa brings me a new crockpot for Christmas as my previous one was nuclear. This recipe looks so easy. I am not a pie fan so am thinking the cranberry apple dessert would be nice for hubby and I for Thanksgiving. Thank you for sharing!
Yep just some steamed veggies.
I made this over the weekend and it was delicious! Thanks for the posting!
I finally made this recipe after having it bookmarked forever. Thanks to Kelsey for reminding me about it – it was soooo good and it definitely hit the spot!!! Thanks Jen!
I make this every year for Christmas dinner 😀 We always go out for a fancy Christmas Eve dinner, and then we have a huge fancy Christmas Breakfast… by the time Christmas dinner comes around we are wiped out and not really in the mood to cook. This recipe is perfect because I can throw it all in the crock pot on Christmas Eve morning and pop in in the fridge. Then on Christmas day I put it on low and put wild rice in the rice cooker. My family always looks forward to it and we just love how delicious it is. I really wanted to let you know that this has been a tradition for us for about 3-4 years!! Thanks so much and Merry Christmas!!
beantownbaker — December 26th, 2013 @ 11:06 am
I love hearing stories like this! Family traditions are so heart warming during the holidays 🙂
Nice recipe – Thank you. I love slow cooker recipes. Have a Happy Weekend!