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Rhubarb Dumplings

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

Printed from tasteofhome.com Oct 7, 2008

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Rhubarb Dumplings cont.

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

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

Printed from tasteofhome.com Oct 7, 2008

Rhubarb Dumplings

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.