 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
I'm a homemakerwith two children, 4 and 1who likes to try new recipes. When I served these at a recent family gathering, I got lots of compliments! Ingredients:
sauce: |
1-1/2 cups sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1-1/2 cups water |
1/3 cup butter |
1 teaspoon vanilla extract |
red food coloring, optional |
dough: |
2 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
2-1/2 tablespoons cold butter |
3/4 cup milk |
filling: |
2 tablespoons butter, softened |
2 cups finely chopped fresh or frozen rhubarb |
1/2 cup sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir 1 minute. Remove from heat. Add vanilla and, if desired, enough food coloring to tint sauce a deep pink; set aside.
2. For dough, in a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. Do not. Gather dough into a ball and roll out on a floured surface into a 12-in. x 9-in. x rectangle. Spread with softened butter; arrange rhubarb on top.
3. Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from the long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13-in. x 9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown. Yield: 12 servings.
|
|