Rhubarb Pinwheels Recipes
RHUBARB PINWHEELS
"I LOVE to make this colorful, tart-tasting dessert in the spring, just as Mother always did. As soon as the fresh rhubarb is long enough to pick, I make sure this special dish makes an appearance on our table."
Provided by Taste of Home
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels. , Place in a 13x9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired.
Nutrition Facts :
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
- In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
RHUBARB PINWHEEL DUMPLINGS
This recipe's rich, buttery biscuit dough, covered with chopped rhubarb and rolled like a jelly roll, is heavenly baked in sheer pink cinnamon sauce.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired.
Nutrition Facts :
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- For syrup, in a medium saucepan combine sugar and the water. Cook and stir over medium heat until sugar is dissolved; bring to boiling and boil, uncovered, for 5 minutes. Remove saucepan from heat; stir in vanilla. Cover and keep warm.
- For dough, in a large bowl stir together the 2 cups flour, the baking powder, salt, and baking soda. Using a pastry blender, cut shortening into flour mixture until pieces are the size of small peas. Make a well in center. Add milk all at once. Stir just until moistened. Turn out dough onto a lightly floured 14x12-inch piece of waxed paper; knead 10 to 12 strokes or until nearly smooth. Lightly sprinkle dough with additional flour. Cover with another 14x12-inch piece of waxed paper. Roll out dough to a 12x10-inch rectangle (about 1/4 inch thick).
- Preheat oven to 350°F. Pour melted butter into a 3-quart rectangular baking dish; set aside. For filling, in another large bowl combine rhubarb, cinnamon, and nutmeg. Spoon 3 cups of the rhubarb mixture on top of the melted butter in dish, spreading evenly to form a single layer. Spoon the remaining 2 cups rhubarb mixture evenly over the dough rectangle. Starting from a long side, roll up dough into a spiral. Pinch seam to seal. Cut into twelve 1-inch-wide pieces. Arrange pieces, cut sides down, over the rhubarb mixture in dish. Pour syrup carefully around rolls. (This will look like too much syrup, but the rolls will absorb the liquid during baking.)
- Bake, uncovered, for 45 to 50 minutes or until golden brown. Cool in dish on a wire rack for 30 minutes. Serve warm. If desired, top with ice cream.
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