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Rhubarb Dumplings

I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    12 servings


  • SAUCE:
  • 1-1/2 cups sugar
  • 1 tablespoon 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 all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2-1/2 tablespoons cold butter
  • 3/4 cup 2% milk
  • 2 tablespoons butter, softened
  • 2 cups finely chopped fresh or frozen rhubarb
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon


  • 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 sauce aside.
  • 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 overmix.) Gather dough into a ball and roll out on a floured surface into a 12x9-in. rectangle. Spread with softened butter; arrange rhubarb on top.
  • Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from a long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13x9-in. baking dish. Pour sauce over. Bake at 350° for 35-40 minutes or until golden brown.
Nutrition Facts
1 piece: 312 calories, 10g fat (6g saturated fat), 27mg cholesterol, 269mg sodium, 54g carbohydrate (36g sugars, 1g fiber), 3g protein.

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  • danielleylee
    Jun 15, 2015

    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.

  • robertahammond
    Feb 3, 2015

    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!

  • havetomakedinner
    Jul 1, 2012

    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.

  • grammiegreat
    Jun 28, 2011

    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.

  • pinot
    Jun 25, 2011

    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:)

  • kowgirl15
    Jun 3, 2011

    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!

  • aphilyaw
    May 6, 2011

    My kids loved these! Would definitely make again.

  • jsouba
    Jun 12, 2010

    All I can say is YUM!!! Great and different way of using rhubarb from the garden! Would def make again!

  • dedaniel
    Jun 8, 2010

    Oh my, these are easy to make and so yummy! I ate three before I knew it! Sharing the rest with my parents.

  • unowhat1
    Oct 8, 2009

    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.