Strawberry And Rhubarb Rolly Polly Recipe

Name: Strawberry And Rhubarb Rolly Polly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 2 3/4 cups flour; 4 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 2/3 cup shortening; 1 cup milk; 2 cups frozen rhubarb; 1 cup frozen strawberries; 1/2 teaspoon cinnamon; 1 tablespoon butter; 1/3 cup white sugar; 2 cups water, for the syrup

Servings: persons

1 cup white sugar
2 3/4 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2/3 cup shortening
1 cup milk
2 cups frozen rhubarb
1 cup frozen strawberries
1/2 teaspoon cinnamon
1 tablespoon butter
1/3 cup white sugar
2 cups water, for the syrup

1
combine 1/3 cup sugar and the 2 cups water in 9x13 pan and place over low heat until dissolved, remove and cool Put flour, baking powder and salt in a bowl and cut in shortening until like crumbs.
2
add milk turn unto a floured pastry sheet and knead 20 seconds.
3
Roll out to a 10x12 rectangular spread evenly with the strawberries and rhubarb.
4
Sprinkle with the cinnamon, 1 cup of white sugar and 1 tblsp butter.
5
Roll up lenthwise sealing edges and cut into 12, 1 inch slices.
6
Place in syrup.
7
Bake at 350 for about 20 mins checking to see when they are light brown.

640

kcal

Calories

Fat

139

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 12 ingredients. The key ingredients include: 1 cup white sugar, 2 3/4 cups flour, 4 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, and more.

Yes, Strawberry And Rhubarb Rolly Polly 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.

Strawberry And Rhubarb Rolly Polly

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