Rhubarb rolls

    (27)
    1 hour

    Sweet rolls with a rhubarb filling are topped with a simple sweet glaze and baked until golden brown. This is a wonderful rhubarb dessert that is quick to make. Serve with whipped cream or ice cream.


    1 person made this

    Ingredients
    Serves: 12 

    • 250ml water
    • 200g caster sugar
    • 45g butter
    • 250g plain flour
    • 3 teaspoons baking powder
    • 1/4 teaspoon salt
    • 125g butter
    • 175ml milk
    • 375g finely chopped rhubarb
    • 1/2 teaspoon ground cinnamon
    • 200g caster sugar

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a traybake tin.
    2. Bring water to the boil in a small saucepan. Dissolve 200g caster sugar in boiling water, then add 3 tablespoons butter. Remove from heat; set syrup aside to cool.
    3. In a large bowl, whisk together flour, baking powder and salt. Rub in 125g butter using your fingertips. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 30cm long.
    4. In another bowl, combine rhubarb, cinnamon and 200g sugar. Spread evenly over roll, leaving a 1cm edge. Roll dough tightly lengthwise and seal the seam. Cut into twelve 1cm slices. Arrange rolls in prepared tin. Pour syrup over rolls.
    5. Bake in preheated oven for 40 minutes, or until lightly browned.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (24)

    by
    8

    My favorite Rhubarb recipe so far!!! Yum, Yum!!! I took previous writer’s advice to add red food coloring to syrup and froze the dough for 20 mins. prior to rolling out to avoid stickiness. I also used my food precessor to finely chop the Rhubarb. Worked great! Caution!!! A bit messy!!! Don’t assemble when you have mail on your counter! May use less sugar and add pureed Rhubarb to the syrup next time for extra flavor. But it doesn’t need it. Great the way this recipe written.  -  11 Jun 2011  (Review from Allrecipes US | Canada)

    by
    8

    This recipe is a family favorite, to the syrup we add 2 cups chopped Rhubarb to make a basting syrup. Also we like to add some red food coloring to the syrup.  -  11 Jun 2004  (Review from Allrecipes US | Canada)

    by
    7

    This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.  -  19 Jan 2007  (Review from Allrecipes US | Canada)

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