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Rhubarb Dumplings

I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    12 servings

Ingredients

  • SAUCE:
  • 1-1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • Red food coloring, optional
  • DOUGH:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 tablespoons cold butter
  • 3/4 cup 2% milk
  • FILLING:
  • 2 tablespoons butter, softened
  • 2 cups finely chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a saucepan, 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 and, if desired, enough food coloring to tint sauce a deep pink. Set sauce aside.
  • For 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 overmix.) Gather dough into a ball and roll out on a floured surface into a 12x9-in. rectangle. Spread with softened butter; arrange rhubarb on top.
  • Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from a long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13x9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown.
Nutrition Facts
1 piece: 312 calories, 10g fat (6g saturated fat), 27mg cholesterol, 269mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 3g protein.

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