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