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Rhubarb Pinwheels

 Rhubarb Pinwheels
"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."
12 ServingsPrep: 25 min. Bake: 30 min.


  • 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
  • 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


  • 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

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Rhubarb Pinwheels (continued)

Directions (continued)

  • side. Cut into 1-in. slices. Reshape the slices as needed to form
  • round pinwheels.
  • 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.
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.