Rhubarb Dumplings Recipe
Rhubarb Dumplings Recipe photo by Taste of Home

Rhubarb Dumplings Recipe

Read Reviews
5 11 11
Publisher Photo
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!
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 12 servings


  • 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
  • 2 tablespoons butter, softened
  • 2 cups finely chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Dumplings in Country Woman March/April 1993, p29

Reviews for Rhubarb Dumplings

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 15, 2015

"This recipe is very easy and a perfect way to use rhubarb. I used frozen chopped rhubarb, the down side was it was it was too wet. If you use frozen rhubarb I would recommend to really allow for the water to be removed from the frozen rhubarb maybe even place the thawed rhubarb in a dry cloth to remove some of the excess water before placing it in the recipe. One small change, I also used half whole wheat pastry flour which turned out nice. I also only cut my dough into 8 slices."

Reviewed Feb. 3, 2015

"My mom made rhubarb dumplings every spring when I was growing up...and this version is so much easier...and they still taste like Mom's!"

Reviewed Jul. 1, 2012

"I would suggest cutting into 6 pieces and put in an 8x8 pan. It is really hard to cut the roll with the chopped rhubarb inside into 1 inch slices. I reduced the amount of sugar and water in the sauce and added some rhubarb syrup instead to increase the rhubarb taste."

Reviewed Jun. 28, 2011

"We absolutely love this recipe. I have been making it every year since it first appeared in Taste of Home back in 1993. I cut the recipe out and used it every time but it's getting tattered so now I'm printing off a new copy. My entire family loves this dessert."

Reviewed Jun. 25, 2011

"Absolutely delicious!! Everyone loved it and I had to make copies of the recipe. I will make it again and again. Thanks for the great recipe:)"

Loading Image