Rhubarb Rolls
Ever wonder what to do with rhubarb? There is always rhubarb pie, rhubarb crisp, and combining rhubarb with other fruits. But, have you ever made rhubarb roll? It’s a Hosford family favorite and since my husband requested it for Sunday dessert I decided to share it with you, too. This recipe is from my wonderful mother-in-law June.
If you’ve had rhubarb before you know it’s really bitter but adds zing to other fruits but with the right amount of sugar its wonderful on its own.
Rhubarb is about as prolific in the West as zucchini but a little harder to find in the South. If it’s rhubarb season when I visit Wenatchee, I’ll bring home 15-20 stalks, chop it up, and freeze it. But, you can also find chopped rhubarb in the freezer section at many grocery stores.
Making rhubarb rolls is a lot like making cinnamon rolls but with no yeast. The first time you pour all that sugar water on top of the rolls you’ll be a little freaked out wondering if you did something wrong. Just do it! The rolls will be floating on the water when you put the pan into the oven but you’ll be surprised at the syrupy deliciousness when baked. I usually make a double batch in a 9×13 pan.
We love it slightly warm with vanilla ice cream.
Rhubarb Rolls
Ingredients
- 2 cups diced rhubarb
- 2 cups Bisquick
- 2 tablespoons melted shortening
- 2/3 cup light cream
- 1/4 cup white sugar
- 2 teaspoons cinnamon
- 2 cups water
- 1.5 cups white ugar
Instructions
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Make the dough by mixing Bisquick, shortening, and cream with a fork.
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Roll into a rectangle about 1/3" thick on a floured board.
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Spread rhubarb evenly over dough.
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Sprinkle with sugar and cinnamon.
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Roll this up (like making cinnamon rolls) and slice in 1" slices. If it tears in some places just patch it up. It won't matter when baked.
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Place in greased 8x8 baking dish.
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Bring 2 cups water and 1.5 cups sugar to a boil.
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Carefully pour this sugary mixture on top of the rolls. The rolls will "float" in the water.
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Bake at 350* for 35-40 minutes
