Rhubarb Pinwheel Dumplings |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe's rich, buttery biscuit dough, covered with chopped rhubarb and rolled like a jelly roll, is heavenly baked in sheer pink cinnamon sauce. Ingredients:
sauce: |
1-1/2 cups sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1-1/2 cups water |
1/3 cup butter |
1 teaspoon vanilla extract |
few drops red food coloring, optional |
dumplings: |
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 |
1/2 to 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 |
whipped cream, optional |
Directions:
1. In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired. Yield: 12 servings.
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