Rhubarb Rolls
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).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.