Serves: 12
Total Calories: 252
In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water add butter. Bring to a boil cook and stir 1 minute. Remove from heat. Add vanilla and, if desired, enough food coloring to tint sauce a deep pink set aside. For dough, in a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. Do not overmix. Gather dough into a ball and roll out on a floured surface into a 12-in. x 9-in. rectangle. Spread with softened butter arrange rhubarb on top. Combine sugar and cinnamon sprinkle over rhubarb. Roll up from the long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices, cut side up, in a greased 13-in. x 9-in. x 2-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown.
© Copyright Reiman Publications, 1993-1997
This Rhubarb Dumplings recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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