Rhubarb Rolls

Thursday, May 21, 2009

My dad used to make these rhubarb rolls when I was young and I didn’t really like them. I think I just didn’t appreciate them. But I saw rhubarb in the grocery store the other day and immediately thought of making these rolls for Hubby. Growing up, we always had these for breakfast but they are sweet enough that they could be served for dessert as well. The rhubarb has a tangy tartness that balances out the sweetness of this recipe. We both really enjoyed them and Hubby even had two!

See that pink syrup on the plate. That’s the key to the success of these rolls. It’s the basting sauce mixed with the syrup in the pan while baking. Hubby thought it was weird to bake these rolls in so much “water” – I explained that it was a very sugary water that would make these rolls delicious. Be sure to pour some of this sauce over the rolls that you put on your plate! It’s fantastic!

Rhubarb Rolls – from my Dad – makes 8 rolls
Syrup:
2 cups sugar
2 cups water

Biscuit Dough:
3 cups flour
3 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1/2 cup shortening
1 cups milk – I used Soymilk

Filling:
3 Tbsp melted butter – I used Earth Balance
5 cups chopped rhubarb – divided into 2 c and 3 c – I cut the 3 cups for the filling smaller than the 2 cups for the sauce

Sauce:
1 cup sugar
1 1/3 cup water

Combine 2 cups sugar and 2 cups water; boil 5 min. Pour into greased rectangular baking pan. (I used a 9×13 glass casserole dish).

Make biscuit dough by sifting flour, baking powder, salt, and sugar. Add shortening and milk and stir lightly.

Knead on floured board. Roll into a 12 inch square ~1/3 inch thick.

Brush with melted butter. Spread dough with 3 cups of cut rhubarb and roll as for jelly rolls.

Cut into 1 1/2 inch slices and place in syrup in pan.

Bake at 400 for 40 min. Make sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cup water. During baking, baste with sauce. (I baked the rolls for 10 minutes and then poured the sauce on and baked the remaining 30 minutes).

Breakfast, Dessert, Family Favorites, Other

17 comments »

16 Responses to “Winter Kale and Quinoa Salad”

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Kelsey — January 12, 2013 at 10:02 am

I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

Love the new layout, also. Way to go!
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Wicked Goodies — January 12, 2013 at 9:54 pm

Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
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Jill McOwen — January 12, 2013 at 10:45 pm
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
- beantownbaker — January 13th, 2013 @ 10:02 am
  
  Thanks so much for the recipe!!
  
  We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
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Megan — January 13, 2013 at 9:28 pm
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
- beantownbaker — January 13th, 2013 @ 10:06 pm
  
  This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
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Sues — January 14, 2013 at 7:39 am
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
- beantownbaker — January 14th, 2013 @ 3:47 pm
  
  Pretty food is definitely always tastier than ugly food 🙂
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Shannon — January 14, 2013 at 1:29 pm
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
- beantownbaker — January 14th, 2013 @ 3:48 pm
  
  Very similar indeed!
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Michelle — January 14, 2013 at 2:10 pm
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
- beantownbaker — January 14th, 2013 @ 3:49 pm
  
  I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
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Cara — January 14, 2013 at 7:40 pm

Sounds great to me! I love the ingredients. And the colors 🙂
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ErinsFoodFiles — January 17, 2013 at 1:25 pm

This sounds right up my alley! YUM!!
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Sarah — November 1, 2013 at 9:33 pm
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
- beantownbaker — November 3rd, 2013 @ 12:35 pm
  
  Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.