Rhubarb Rolls Recipe

Name: Rhubarb Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup water; 1 cup sugar; 3 tablespoons butter; 2 cups all-purpose flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup butter; 3/4 cup milk; 3 cups finely chopped rhubarb; 1/2 teaspoon ground cinnamon; 1 cup sugar

Servings: persons

1 cup water
1 cup sugar
3 tablespoons butter
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup milk
3 cups finely chopped rhubarb
1/2 teaspoon ground cinnamon
1 cup sugar

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
2
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.
3
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.
4
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.
5
Bake in preheated oven for 40 minutes, or until lightly browned.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 cup water, 1 cup sugar, 3 tablespoons butter, 2 cups all-purpose flour, and more.

Yes, Rhubarb Rolls 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 Rolls

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