Rhubarb Dumplings Recipe

Rhubarb Dumplings Recipe photo by Taste of Home

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I'm a homemaker—with two children, 4 and 1—who likes to try new recipes. When I served these at a recent family gathering, I got lots of compliments!

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Rhubarb Dumplings Recipe

Prep: 25 min. Bake: 35 min.

Yield: 12 Servings

25 35 60

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 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 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. Gather dough into a ball and roll out on a floured surface into a 12-in. x 9-in. x rectangle. Spread 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 cut side up in a greased 13-in. x 9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 312 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 269 mg sodium, 54 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Dumplings in Country Woman March/April 1993, p29

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Reviews for Rhubarb Dumplings

Rhubarb Dumplings

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Reviewed on Jul. 01, 2012 by havetomakedinner

I would suggest cutting into 6 pieces and put in an 8x8 pan. It is really hard to cut the roll with the chopped rhubarb inside into 1 inch slices. I reduced the amount of sugar and water in the sauce and added some rhubarb syrup instead to increase the rhubarb taste.

Reviewed on Jun. 28, 2011 by grammiegreat

We absolutely love this recipe. I have been making it every year since it first appeared in Taste of Home back in 1993. I cut the recipe out and used it every time but it's getting tattered so now I'm printing off a new copy. My entire family loves this dessert.

Reviewed on Jun. 25, 2011 by pinot

Absolutely delicious!! Everyone loved it and I had to make copies of the recipe. I will make it again and again. Thanks for the great recipe:)

Reviewed on Jun. 03, 2011 by kowgirl15

This has been a favorite recipie of mine for many many years. My mom always made these when the first rhubarb plants were ready in the garden! Has been a childhood favorite, and is still!