Rhubarb Pinwheels Recipe

Name: Rhubarb Pinwheels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sugar; 1 1/2 c. water; 3 c. all-purpose flour; 3 tsp. baking powder; 1/2 tsp. salt; 1/3 c. sugar; 1/2 c. crisco shortening; 1 c. milk; 3 Tbsp. butter; 3 c. rhubarb, cut up; 1 c. rhubarb, cut up; 1/2 c. sugar; 2/3 c. water

Servings: persons

1 1/2 c. sugar
1 1/2 c. water
3 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1/2 c. crisco shortening
1 c. milk
3 Tbsp. butter
3 c. rhubarb, cut up
1 c. rhubarb, cut up
1/2 c. sugar
2/3 c. water

1
Combine 1 1/2 c. sugar, 1 1/2 c. water and cook for five minutes. Pour into greased rectangular pan. Make biscuit dough by sifting together flour, baking powder, salt, and sugar. Cut in crisco. Add milk and stir lightly. Knead on floured board briefly. Roll into a
2
12 inch square, 1/3 inch thick. Brush with 3 Tbsp. melted butter.
3
Cover dough with rhubarb and roll up as a jelly roll. Cut into 1 1/2 slices and place in syrup in pan. Bake in a hot oven 450 degrees for 40 minutes or until baked through. During baking, baste with sauce made by cooking together 1 cup of rhubarb, 1/2 c. sugar and 2/3 c. water.

1312

kcal

Calories

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. sugar, 1 1/2 c. water, 3 c. all-purpose flour, 3 tsp. baking powder, and more.

Yes, Rhubarb Pinwheels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Pinwheels

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