Total TimePrep: 25 min. Bake: 35 min.
This recipe is very easy and a perfect way to use rhubarb. I used frozen chopped rhubarb, the down side was it was it was too wet. If you use frozen rhubarb I would recommend to really allow for the water to be removed from the frozen rhubarb maybe even place the thawed rhubarb in a dry cloth to remove some of the excess water before placing it in the recipe. One small change, I also used half whole wheat pastry flour which turned out nice. I also only cut my dough into 8 slices.
My mom made rhubarb dumplings every spring when I was growing up...and this version is so much easier...and they still taste like Mom's!
I would suggest cutting into 6 pieces and put in an 8x8 pan. It is really hard to cut the roll with the chopped rhubarb inside into 1 inch slices. I reduced the amount of sugar and water in the sauce and added some rhubarb syrup instead to increase the rhubarb taste.
We absolutely love this recipe. I have been making it every year since it first appeared in Taste of Home back in 1993. I cut the recipe out and used it every time but it's getting tattered so now I'm printing off a new copy. My entire family loves this dessert.
Absolutely delicious!! Everyone loved it and I had to make copies of the recipe. I will make it again and again. Thanks for the great recipe:)
This has been a favorite recipie of mine for many many years. My mom always made these when the first rhubarb plants were ready in the garden! Has been a childhood favorite, and is still!
My kids loved these! Would definitely make again.
All I can say is YUM!!! Great and different way of using rhubarb from the garden! Would def make again!
Oh my, these are easy to make and so yummy! I ate three before I knew it! Sharing the rest with my parents.
This is a great recipe. I made 3 pans for work and they were gone in less than 30 minutes with requests for the recipe.