Remember to print this recipe for your fridge!
It’s that time of year again… Rhubarb Rolls!
- 1 cup water
- 1 cup sugar(or NSS)
- 3 TBSP butter
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 3/4 cup milk
- 3 cups finely chopped rhubarb
- 1/2 tsp ground cinnamon
- 1 cup extra sugar(or NSS)
Preheat oven to 350 degrees F. Lightly grease a 9×13 inch pan.
Boil water in small saucepan. Dissolve 1 cup sugar in boiling water.
Add 3 TBSP butter. Remove from heat, and set syrup aside to cool.
In a large bowl, whisk together flour, baking powder, and salt. Cut in butter.
Stir in milk and mix lightly.
Roll out mixture onto a floured surface into a rectangle shape 12″ long.
In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge.
Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1″ pieces.
Arrange rolls in prepared pan. Pour syrup over rolls.
Bake in preheated oven for 40 minutes, or until lightly browned.
*NSS = no sugar sugar (substitute)