rhubarb dumplings
(2 ratings)
This time of year, when the Rhubarb is coming up, is when I pull out this recipe I got from my mother-in-law. Its also great with other fillings. We have tried apples, blackberries, and raspberries too.
(2 ratings)
yield
12 serving(s)
prep time
45 Min
cook time
40 Min
Ingredients For rhubarb dumplings
- SAUCE
-
1 1/2 csugar
-
1 Tbspflour
-
1 1/2 tspground cinnamon
-
1/4 tspsalt
-
1 1/2 cwater
-
1/3 cbutter or margarine
-
1 tspvanilla extract
- DOUGH
-
2 cflour
-
2 Tbspsugar
-
2 tspbaking powder
-
1/4 tspsalt
-
1 1/2 Tbspbutter or margarine
-
3/4 cmilk
- FILLING
-
2 Tbspbutter or margarine, softened
-
2 cfinely chopped fresh or frozen rhubarb
-
1/2 csugar
-
1/2 tspground cinnamon
How To Make rhubarb dumplings
-
1For sauce: In a sauce pan, 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; set aside.
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2For 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 over mix. Gather dough into a ball and roll out on a floured surface into a 9"x12" rectangle.
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3Spread dough 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 in a greased 9"x13" baking dish. Pour sauce over. (It will be liquidy, thats okay)Bake at 350 degrees for 35-40 minutes or until golden brown.
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