Rhubarb Pinwheels Recipes

RHUBARB PINWHEELS

Rhubarb Pinwheels image

"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

Ingredients

DOUGH:
2 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 large egg, beaten
1/2 cup whole milk
FILLING:
2 tablespoons butter, melted
1 cup sugar
3 to 4 cups diced fresh or frozen rhubarb
SYRUP:
1-1/2 cups water
1 cup sugar
Few drops red food coloring, optional
Whipped cream, optional

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

Rhubarb Rolls image

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

Ingredients

1 cup water
1 cup sugar
3 tablespoons butter
2 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
½ cup butter
¾ cup milk
3 cups finely chopped rhubarb
½ teaspoon ground cinnamon
1 cup sugar

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

Rhubarb Pinwheel Dumplings image

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

Ingredients

SAUCE:
1-1/2 cups sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups water
1/3 cup butter
1 teaspoon vanilla extract
Few drops red food coloring, optional
DUMPLINGS:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2-1/2 tablespoons cold butter
1/2 to 3/4 cup milk
FILLING:
2 tablespoons butter, softened
2 cups finely chopped fresh or frozen rhubarb
1/2 cup sugar
1/2 teaspoon ground cinnamon
Whipped cream, optional

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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