Taste of Home
Rhubarb Pinwheels
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 12 servings.
"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."
Ingredients
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DOUGH:
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2 cups all-purpose flour
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1 tablespoon sugar
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4 teaspoons baking powder
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1/2 teaspoon salt
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1/3 cup shortening
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1 large egg, room temperature, beaten
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1/2 cup 2% milk
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FILLING:
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2 tablespoons butter, melted
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1 cup sugar
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3 to 4 cups diced fresh or frozen rhubarb
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SYRUP:
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1-1/2 cups water
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1 cup sugar
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A few drops red food coloring, optional
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Whipped cream, optional
Directions
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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 12x10-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.
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2.
Place in a 13x9-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.
Nutrition Facts
1 roll: 294 calories, 8g fat (3g saturated fat), 22mg cholesterol, 286mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 3g protein.
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