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Rhubarb Dumplings Recipe

Rhubarb Dumplings Recipe

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. YIELD: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 or margarine
  • 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 or margarine
  • 3/4 cup milk
  • 2 tablespoons butter or margarine, softened
  • 2 cups finely chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon


  • 1. In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir 1 minutes. Remove 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 overmix. 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 piece: 312 calories, 10g fat (6g saturated fat), 27mg cholesterol, 269mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 3g protein.

Reviews for Rhubarb Dumplings

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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:)"

Reviewed Jun. 3, 2011

"This has been a favorite recipie of mine for many many years. My mom always made these when the first rhubarb plants were ready in the garden! Has been a childhood favorite, and is still!"

Reviewed May. 6, 2011

"My kids loved these! Would definitely make again."

Reviewed Jun. 12, 2010

"All I can say is YUM!!! Great and different way of using rhubarb from the garden! Would def make again!"

Reviewed Jun. 8, 2010

"Oh my, these are easy to make and so yummy! I ate three before I knew it! Sharing the rest with my parents."

Reviewed Oct. 8, 2009

"This is a great recipe. I made 3 pans for work and they were gone in less than 30 minutes with requests for the recipe."

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