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).

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30 Responses to “Dorie’s Perfect Party Cake”

  1. #
    1
    CB — March 30, 2008 at 4:57 am

    I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
    Clara @ I♥food4thought

  2. #
    2
    Nemmie — March 30, 2008 at 5:10 am

    Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂

  3. #
    3
    Morven — March 30, 2008 at 11:36 am

    Well done – what an innovative variation. They look so cute!

  4. #
    4
    Maryann — March 30, 2008 at 11:49 am

    I can totally relate to the slippery effect.
    Your cake looks beautiful!

  5. #
    5
    Sheltie Girl — March 30, 2008 at 12:09 pm

    You did a lovely job on all your mini cakes.

    Natalie @ Gluten A Go Go

  6. #
    6
    slush — March 30, 2008 at 1:23 pm

    Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉

  7. #
    7
    Ben — March 30, 2008 at 1:27 pm

    How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/

    Cheers!

  8. #
    8
    ~Amber~ — March 30, 2008 at 2:24 pm

    Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.

  9. #
    9
    Carrie — March 30, 2008 at 3:21 pm

    beautifully done!!! love it!!!

  10. #
    10
    Jerry — March 30, 2008 at 3:59 pm

    I love the little cakes! Plus the raspberries! Yummy!

  11. #
    11
    L Vanel — March 30, 2008 at 4:20 pm

    The mini cakes look really amazing!

  12. #
    12
    Allergy Mom — March 30, 2008 at 4:46 pm

    The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉

  13. #
    13
    Butta Buns — March 30, 2008 at 5:23 pm

    Love the idea of the mini cakes, that’s so adorable!

  14. #
    14
    Bridget — March 30, 2008 at 7:16 pm

    Mini-cakes are definitely more work than one large cake! They’re so cute though.

  15. #
    15
    Nikki — March 30, 2008 at 7:43 pm

    What a cute idea! They look adorable!

  16. #
    16
    Gail — March 30, 2008 at 7:51 pm

    I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!

    ~gail

  17. #
    17
    Claire — March 30, 2008 at 9:04 pm

    I’m loving the mini versions! The cake looks fantastic. Mmmmm!

  18. #
    18
    Peabody — March 30, 2008 at 9:32 pm

    I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
    Looks great.

  19. #
    19
    Beth G. — March 30, 2008 at 9:52 pm

    Beautiful!! You did a gorgeous job :O)

  20. #
    20
    Namratha — March 30, 2008 at 11:08 pm

    These individual cakes look pretty…well done!

  21. #
    21
    Lesley — March 31, 2008 at 12:10 am

    Really cute idea to make individual cakes, I love that. Great job!

  22. #
    22
    jasmine — March 31, 2008 at 12:58 am

    I adore your minicakes. V lovely.

    j

  23. #
    23
    leafy bombshell — March 31, 2008 at 2:23 am

    Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.

  24. #
    24
    Ritsumei — March 31, 2008 at 3:57 am

    Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.

  25. #
    25
    ruthEbabes — March 31, 2008 at 2:15 pm

    What cute little mini cakes! Aren’t things just better when they’re mini?

    Great work!

  26. #
    26
    Gabi — March 31, 2008 at 4:00 pm

    I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
    Perfect!
    xoxo
    Gabi

  27. #
    27
    Jenny — April 1, 2008 at 1:14 am

    Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.

  28. #
    28
    creampuff — April 1, 2008 at 1:55 am

    Jen,

    Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!

  29. #
    29
    JMom — April 1, 2008 at 9:12 pm

    wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom

  30. #
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    Big Boys Oven — April 2, 2008 at 8:54 am

    so petite and cute!

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