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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Rhubarb grows like crazy around here- so I'm always looking for recipes to use rhubarb. *** Prep time includes rising time for the dough. Ingredients:
1 (16 ounce) package hot roll mix |
4 tablespoons sugar, divided |
1 cup warm water (120 to 130 ) |
1 egg, beaten |
2 tablespoons butter, softened, divided |
1/2 cup butter, softened, divided |
2 cups rhubarb, sliced (fresh or frozen) |
1/2 cup packed brown sugar |
1/2 cup light corn syrup |
2 teaspoons ground cinnamon |
Directions:
1. In a large mixing bowl, combine the hot roll mix with contents of yeast packet and 2 tablespoons sugar.
2. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface.
3. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.
4. Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter.
5. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
6. On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle.
7. Combine cinnamon and remaining sugar; sprinkle over dough.
8. Roll-up jelly-roll style, starting with a long side; pinch seam to seal.
9. Cut into 12 slices.
10. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.
11. Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
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