Rhubarb Pinwheels Recipe

4 2 2
Rhubarb Pinwheels Recipe
Rhubarb Pinwheels Recipe photo by Taste of Home
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Rhubarb Pinwheels Recipe

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4 2 2
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • DOUGH:
  • 2 cups all-purpose flour
  • 1 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • FILLING:
  • 2 tablespoons butter or margarine, 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
  • Cream, optional

Directions

In a mixing 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-inch 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 dissolves. 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 each: 293 calories, 8g fat (3g saturated fat), 24mg cholesterol, 263mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 3g protein.

  • DOUGH:
  • 2 cups all-purpose flour
  • 1 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 egg, beaten
  • 1/2 cup milk
  • FILLING:
  • 2 tablespoons butter or margarine, 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
  • Cream, optional
  1. In a mixing 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-inch 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 dissolves. 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

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MY REVIEW
smurf007 User ID: 6173109 201874
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
tekc96 User ID: 225492 18879
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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