I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana
Rhubarb Dumplings
Rhubarb Dumplings
Prep Time
25 min
Cook Time
35 min
Yield
12 servings
Ingredients
- SAUCE:
- 1-1/2 cups sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-1/2 cups water
- 1/3 cup butter
- 1 teaspoon vanilla extract
- Red food coloring, optional
- DOUGH:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2-1/2 tablespoons cold butter
- 3/4 cup 2% milk
- FILLING:
- 2 tablespoons butter, softened
- 2 cups finely chopped fresh or frozen rhubarb
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Directions
- 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 sauce aside.
- For dough, in a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. (Do not overmix.) Gather dough into a ball and roll out on a floured surface into a 12x9-in. rectangle.
- Spread with softened butter; arrange rhubarb on top. Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from a long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13x9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown.
Nutrition Facts
1 piece: 312 calories, 10g fat (6g saturated fat), 27mg cholesterol, 269mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 3g protein.
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