Rhubarb Rolls

Thursday, May 21, 2009

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).

Breakfast, Dessert, Family Favorites, Other

17 comments »

21 Responses to “Coconut Almond Cake with Blackberry Lime Curd”

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Ashley Bee (Quarter Life Crisis Cuisine) — March 21, 2013 at 9:14 am
I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!
- beantownbaker — March 25th, 2013 @ 1:18 pm
  
  Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.
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2

Nutmeg Nanny — March 21, 2013 at 3:11 pm

Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM
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3

Natalie @ Once Upon a Cutting Board — March 21, 2013 at 6:57 pm
This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!
- beantownbaker — March 25th, 2013 @ 1:19 pm
  
  Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉
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Megan — March 21, 2013 at 7:20 pm
We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!
- beantownbaker — March 25th, 2013 @ 1:20 pm
  
  Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…
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Ashley — March 21, 2013 at 8:50 pm
Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!
- beantownbaker — March 25th, 2013 @ 1:20 pm
  
  I agree. Layer cakes always look special 🙂
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Michelle — March 22, 2013 at 7:49 am
Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.
- beantownbaker — March 25th, 2013 @ 1:21 pm
  
  I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…
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Erica @ In and Around Town — March 22, 2013 at 9:04 am
I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!
- beantownbaker — March 25th, 2013 @ 1:23 pm
  
  That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!
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Shannon — March 22, 2013 at 3:12 pm
i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂
- beantownbaker — March 25th, 2013 @ 1:24 pm
  
  I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…
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Rosie @ Blueberry Kitchen — March 23, 2013 at 4:18 am
Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!
- beantownbaker — March 25th, 2013 @ 1:27 pm
  
  Thanks!
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Laura Dembowski — April 26, 2013 at 2:37 pm
I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉
- beantownbaker — April 27th, 2013 @ 10:02 am
  
  Then you would definitely love this cake!
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Kristina Koranek — August 10, 2013 at 9:06 pm
Could anyone post the blackberry lime curd recipe? The link is no longer working.

Thanks!
- beantownbaker — August 12th, 2013 @ 7:39 pm
  
  Sorry about that. I updated the recipe link, but here it is as well: http://www.beantownbaker.com/2013/03/blackberry-lime-curd.html