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Rhubarb Dumplings

 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!
12 ServingsPrep: 25 min. Bake: 35 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 minute. Remove

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Rhubarb Dumplings (continued)

Directions (continued)

  • 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. 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.
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.