Rhubarb Rolls Recipes

Steps:

• In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. , Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Steps:

• For Dough: Mix flour, baking powder, salt and 1/2 c butter or margarine. Stir in milk.
• Roll out dough to approximately 10x15 rectangle.
• For Filling: Mix rhubarb, 1 c sugar and cinnamon. Spread over dough. Roll up from long side like cinnamon rolls. Seal edge. Cut into 1 inch sections. Put cut side down in a 9x13 pan.
• For Syrup: Mix sugar, water, brown sugar and margarine. Pour over rolls.
• Bake at 350 degrees for 40 minutes.
• Serve warm with vanilla ice cream!

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
• Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
• Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
• Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
• Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, sift together the flour, salt, and baking powder.
• Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
• In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
• Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
• Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
• In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
• Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
• Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
• Notes: you can substitute diced apples for the rhubarb.