Need an easy and tasty recipe for Sunday brunch? Here’s one you should give a try. I had some left over rhubarb from my last foray into the kitchen and made these sweet rolls to take to work. Not surprising, they were a big hit. I shared the rolls with my colleagues,and I’d like to share the recipe with you. Luckily for me, by sharing with the horticulture teacher down the hall, I should have a steady supply of rhubarb this spring.
This old fashioned recipe makes 10-12 delicious rhubarb rolls–a perfect spring brunch recipe.
1 ½ cups sugar
1 ½ cups water
3 cups flour
3 tsp. baking powder
½ tsp. salt
1/3 cup sugar
¼ cup shortening
¼ cup butter
3 cups diced rhubarb
3 tbsp. melted butter
2 cups rhubarb
1 cup sugar
1 ½ cups water
Preheat oven to 450 degrees. Prepare 13”x9”x2” baking pan with shortening, butter, or nonstick spray.
1. To make sauce, combine sauce ingredients in medium sauce pan. Bring to a boil; simmer 5 minutes. Pour into prepared baking dish.
2. To make rolls, combine flour, baking powder, salt, and 1/3 cup sugar. Cut in shortening and butter as you would for pie dough. Stir in milk by hand until flour is moistened. Do not over beat. Knead on lightly floured surface. Roll to a 12” square. Brush with melted butter; spread 3 cups of rhubarb evenly over dough. Roll dough jelly roll-fashion. Using a serrated knife, cut into 1 ½ inch slices and place evenly in syrup in baking pan. Bake at 450 degrees for 35-40 minutes.
3. To make topping, while rolls are baking cook remaining 2 cups of rhubarb, 1 cup of sugar, and 1 ½ cps of water until rhubarb is soft and sauce is thickened. Reserve half the sauce.
4. Baste rolls in oven with half of the sauce during the last 20 minutes of baking time.
5. Serve rolls hot with whipped cream and a drizzle of reserved rhubarb sauce. *heavy cream or vanilla yogurt make great toppings too!