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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12 Responses to “Blueberry Peach Muffins”

  1. #
    1
    Molly Jean — September 3, 2009 at 1:44 am

    Isn’t it the BEST feeling when your husband says they love something?? Especially when you make things all the time.

    I am a huge fan of blueberry muffins but adding peach might be a new twist on an old favorite. Looks great!

  2. #
    2
    Joelen — September 3, 2009 at 1:54 am

    Ooh, blueberry peach in a muffin? YUM!

  3. #
    3
    Nancy — September 3, 2009 at 1:55 am

    OOOh, that sounds great! I always make blueberry muffins-we all love them and recently made my first (!) peach pie! I can just imagine how good that must be!
    ~Nancy

  4. #
    4
    Amanda — September 3, 2009 at 3:49 am

    This isn’t a combination I would think of! Looks yummy!

  5. #
    5
    The Novice Chef — September 3, 2009 at 5:28 am

    Blueberry and Peach? How Cool!? I love to find different combinations that are not the every day norm! Thanks for sharing this one!!

  6. #
    6
    Xiaolu — September 3, 2009 at 5:36 am

    Wow that looks delish! I actually have some peach jam I need to finish up myself. Is it really tender enough without any butter or oil?

  7. #
    7
    Jen — September 3, 2009 at 12:44 pm

    Yes Xiaolu – They’re very tender and moist

  8. #
    8
    Erin — September 4, 2009 at 12:39 am

    Yum! Peach and blueberry are great together! I bet my husband would like these too.

  9. #
    9
    Katie — September 6, 2009 at 5:57 pm

    You are SO great with flavor combinations!! I LOVE this idea!! I’m glad you liked the recipe, but I’m sure the AMAZZING part of them came from your awesome personal twist! YUM!

  10. #
    10
    Colleen — September 6, 2009 at 7:41 pm

    What great end-of-the-summer flavors!

  11. #
    11
    nutmegnanny — September 9, 2009 at 3:41 pm

    These muffins are perfect for summer. They sound delicious:)

  12. #
    12
    The American Homemaker — September 9, 2009 at 5:11 pm

    Those look great 🙂 Now I want blueberry muffins… LOL

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