Rhubarb Pinwheel Dumplings
Grandma's Great Desserts Cookbook
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This recipe's rich, buttery biscuit dough, covered with chopped rhubarb and rolled like a jelly roll, is heavenly baked in sheer pink cinnamon sauce.
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
- SAUCE:
- 1-1/2 cups sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-1/2 cups water
- 1/3 cup butter
- 1 teaspoon vanilla extract
- Few drops red food coloring, optional
- DUMPLINGS:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2-1/2 tablespoons cold butter
- 1/2 to 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
- Cream, optional
Directions:
In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium mixing bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired. Yield: 12 servings.