Rhubarb Pinwheel Dumplings Recipe

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Rhubarb Pinwheel Dumplings Recipe

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5 1
Publisher Photo
This recipe's rich, buttery biscuit dough, covered with chopped rhubarb and rolled like a jelly roll, is heavenly baked in sheer pink cinnamon sauce.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • SAUCE:
  • 1-1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • Few drops red food coloring, optional
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 tablespoons cold butter
  • 1/2 to 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
  • Whipped cream, optional

Directions

In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired. Yield: 12 servings.
Originally published as Rhubarb Pinwheel Dumplings in Grandma's Great Desserts Cookbook 1992, p42

Nutritional Facts

1 each: 309 calories, 10g fat (6g saturated fat), 26mg cholesterol, 266mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 3g protein.

  • SAUCE:
  • 1-1/2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • Few drops red food coloring, optional
  • DUMPLINGS:
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 tablespoons cold butter
  • 1/2 to 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
  • Whipped cream, optional
  1. In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired. Yield: 12 servings.
Originally published as Rhubarb Pinwheel Dumplings in Grandma's Great Desserts Cookbook 1992, p42

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