Serves: 12
Total Calories: 488
1. Combine rhubarb, splenda and water cook until rhubarb is tender, about 7 to 10 minutes. Set aside.
Rolls and Filling:
1. Heat oven to 450° F.
2. Combine 1 1/2 cups sugar and water in saucepan cook 5 minutes. Pour syrup into a greased 9 x 13-inch baking pan.
3. Sift together flour, salt, baking powder, and 1/3 cup sugar. Cut in 1/2 cup butte add heavy cream and stir lightly. Knead to shape roll into 12 x 18-inch rectangle, 1/3 -inch thick. Brush with 3 tablespoons melted butter evenly cover with rhubarb. Roll from 18-inch side as for jelly roll.
4. Cut roll into 1 1/2 -inch slices and place in syrup in baking pan, cut side up. Bake 40 minutes, basting frequently with sauce. Rolls are done when golden brown.
This Fresh Rhubarb Rolls recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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