Rhubarb Pinwheels Recipe
Rhubarb Pinwheels Recipe photo by Taste of Home

Rhubarb Pinwheels Recipe

Publisher Photo
"I LOVE to make this colorful, tart-tasting dessert in the spring, just as Mother always did. As soon as the fresh rhubarb is long enough to pick, I make sure this special dish makes an appearance on our table."
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • DOUGH:
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • FILLING:
  • 2 tablespoons butter, melted
  • 1 cup sugar
  • 3 to 4 cups diced fresh or frozen rhubarb
  • SYRUP:
  • 1-1/2 cups water
  • 1 cup sugar
  • Few drops red food coloring, optional
  • Whipped cream, optional

Nutritional Facts

1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 263 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels.
  2. Place in a 13-in. x 9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired. Yield: 12 servings.
Originally published as Rhubarb Pinwheels in Reminisce Extra April 1993, p47

Nutritional Facts

1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 24 mg cholesterol, 263 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Rhubarb Pinwheels

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 8, 2014

"This sounds good but wouldn't one start rolling on the "long" side in order to cut 12 slices?"

MY REVIEW
Reviewed Jun. 4, 2013

"I tried this recipe a few years ago, however lent the recipe book to someone and have not received it back. So I came to the webiste to find it and I am so happy I did. Taste great even with ice-cream and I thought it was an excellent change for a dessert."

MY REVIEW
Reviewed Jun. 16, 2009

""

MY REVIEW
Reviewed Apr. 6, 2008

""

MY REVIEW
Reviewed Apr. 6, 2008

"I used to make these many,many years ago. I need to make these again. They were really tasty. Kathy C."

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