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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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these take a little work..but are well worth it...I sometimes use frozen rhubarb for this in the winter Ingredients:
1 1/2 cups sugar |
1 tablespoon flour |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1 1/2 cups water |
1/3 cup margarine |
1 teaspoon vanilla extract |
red food coloring (optional) |
2 cups flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 1/2 tablespoons cold butter |
3/4 cup milk |
2 tablespoons butter, softened |
2 cups finely chopped fresh rhubarb |
1/2 teaspoon cinnamon |
1/2 cup sugar |
Directions:
1. in a saucepan, combine sugar, flour, cinnamon and salt.
2. stir in water; add butter.
3. bring to a boil, cook and stir for 1 minute.
4. remove from heat.add vanilla and if desired.food coloring to tint sauce a deep pink.set aside.
5. to prepare DOUGH:.
6. combine sugar, flour, baking powder and salt in a medium bowl - cut in butter until mixture resembles coarse crumbs.
7. add milk and mix quickly.do not overmix.
8. gather dough into a ball and rol out of lightly floured surface to fit a 13x9 baking pan.
9. spread with softened butter, arrange rhubarb on bine sugar and cinnamon, sprinkle over rhubarb.
10. roll up from long side and place on a cutting board; seam side down.
11. cut roll into 12 slices.
12. arrange slices, cut side up in a greased 13x9 baking pan -
13. pour sauce over top.
14. bake at 350* for 35-40 minutes.
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