Rhubarb Dumplings

A bit like cinnamon rolls, but with rhubarb.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Rhubarb Dumplings

1-1/2 cups sugar
1 Tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1-1/2 cups water
1/3 cup butter or margarine
1 tsp. vanilla
Red food coloring, optional

2 cups all purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
2-1/2 Tbsp. cold butter or margarine
3/4 cup milk

2 Tbsp. softened butter or margarine
2 cups finely chopped fresh or frozen rhubarb
1/2 cup sugar
1/2 tsp. cinnamon

In a saucepan combine sugar, flour, cinnamon and salt. Stir in water; add the butter. Bring to a boil; cook and stir one minute. Add vanilla and if desired enough red food coloring to make a pink sauce. Set aside.

For the dough, mix all the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. Add milk and mix quickly. Do not over mix.

Gather into a ball and roll on a floured board to a 9×12″ rectangle. spred with softened butter; arrange rhubarb on top. Combine sugar and cinnamon and sprinkle over the rhubarb. Roll from long side and place on a cutting board, seam side down. Cut into 12 pieces.

Arrange in a greased 9×12″ pan. Pour sauce over. Bake at 350 degrees for 35 to 40 minutes until golden brown.

Yield 12 servings.

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