Rhubarb Dumplings
From blueeyes68ky 15 years ago
- 35 minutes to make
- Serves 12
From Taste Of Home Magazine by Elsie Shell.
Ingredients
- SAUCE: shopping list
- 1-1/2 cups sugar shopping list
- 1 tablespoon all-purpose flour shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon salt shopping list
- 1-1/2 cups water shopping list
- 1/3 cup butter or margarine shopping list
- 1 teaspoon vanilla extract shopping list
- red food coloring, optional shopping list
- ----------------------------------------------------------------------------------- shopping list
- DOUGH: shopping list
- 2 cups all-purpose flour shopping list
- 2 tablespoons sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 2-1/2 tablespoons cold butter or margarine shopping list
- 3/4 cup milk shopping list
- ----------------------------------------------------------------------------------- shopping list
- FILLING: shopping list
- 2 tablespoons butter or margarine, softened shopping list
- 2 cups finely chopped fresh or frozen rhubarb shopping list
- 1/2 cup sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
How to make it
- 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 resemble 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.x9-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.x9-in.x2-in. baking dish.
- Pour sauce over.
- Bake at 350 degrees for 35-40 minutes or until golden brown.
- Yield: 12 servings.
The Rating
Reviewed by 6 people-
Those look so good. I first tried rhubarb up north in Minn.It was very good. Great recipe.
gapeach55
in Covington loved it
-
WOW!! BLUE FANTASTIC MY FRIEND LOVE THEM AND BEAUTIFUL IN THAT PAN TOO
THANKS FOR SHARING
FIVE PLUS
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
Oh wow, what a unique, gorgeous and delicious recipe! Love everything about this! high 5 and thanks for sharing!
juels
in Clayton loved it
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "