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Rhubarb Pinwheel Dumplings cont.
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1/2 teaspoon ground cinnamon
Cream, optional
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |