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 “Stuffed Strawberries”

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    1
    Joelen — July 31, 2008 at 3:12 pm

    These are such an elegant treat especially for guests. I like using a cream cheese filling for them!

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    2
    Jen — July 31, 2008 at 5:39 pm

    Yep, that’s how I’ve always seen it, with cream cheese filling. It’s definitely a great way to use up leftover frosting though. I’m sure any cream-cheese based frosting would be delicious.

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    3
    Gail — August 1, 2008 at 3:44 am

    I love the idea of an inside-out chocolate covered strawberry! I will definitely be trying this!

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    4
    oneordinaryday — March 21, 2009 at 10:49 pm

    So pretty. I wonder if nutella would work too.
    Michelle
    http://oneordinaryday.wordpress.com/

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    5
    Chic Cookies — March 22, 2009 at 2:13 am

    These are so great! I love the idea (and the party theme is inspired). I posted a link for my edible crafts column to your blog at ediblecrafts.craftgossip.com. Hope to bring you a few more clicks! Thanks for sharing, Meaghan

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    6
    Oakley Rhodes — March 22, 2009 at 3:33 am

    Love it! I’m impressed by those that can keep “leftover” frosting around the kitchen – it’s usually eaten up by my housemates before any can be put away.

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    lindsey — June 29, 2009 at 11:35 pm

    This comment has been removed by the author.

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    lindsey — June 29, 2009 at 11:37 pm

    hey jen,
    i’m thinking of making these for dad’s fourth of july party, along with the strawberry and blueberry cupcakes and of course the layered cookie cake we made last year. i’ll let you know what everyone thinks of them!
    -lindsey

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