Rhubarb Dumplings
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!
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
35 min.
|
TOTAL
|
60 min.
|
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 minutes. 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 overmix. 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.