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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8 Responses to “Vegan chocolate / banana / caramel cupcakes”

  1. #
    1
    Joelen — February 12, 2009 at 9:45 pm

    Oh my! These look fabulous!!!

  2. #
    2
    Elizabeth — February 12, 2009 at 11:40 pm

    I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!

  3. #
    3
    Koo-Bean Cuisine — February 20, 2009 at 12:17 am

    These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!

  4. #
    4
    Jodi — February 21, 2009 at 12:08 am

    I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!

  5. #
    5
    foodess — February 21, 2009 at 7:13 pm

    Wow, those look over-the-moon good!

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    6
    Amy Kingman — August 27, 2009 at 7:17 pm

    I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!

  7. #
    7
    Lexi — September 4, 2009 at 5:45 pm

    Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

    These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.

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    8
    Me — August 16, 2010 at 12:46 am

    They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com

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