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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I LOVE to make this colorful, tart-tasting dessert in the spring, just as Mother always did. As soon as the fresh rhubarb is long enough to pick, I make sure this special dish makes an appearance on our table. Ingredients:
dough: |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/3 cup shortening |
1 egg, beaten |
1/2 cup milk |
filling: |
2 tablespoons butter, melted |
1 cup sugar |
3 to 4 cups diced fresh or frozen rhubarb |
syrup: |
1-1/2 cups water |
1 cup sugar |
few drops red food coloring, optional |
whipped cream, optional |
Directions:
1. In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels.
2. Place in a 13-in. x 9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired. Yield: 12 servings.
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