Rhubarb Pinwheel Dumplings Recipes

Steps:

• 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. , Place in a 13x9-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.

Steps:

• in a saucepan, combine sugar, flour, cinnamon and salt.
• stir in water; add butter.
• bring to a boil, cook and stir for 1 minute.
• remove from heat.add vanilla and if desired.food coloring to tint sauce a deep pink.set aside.
• to prepare DOUGH:.
• combine sugar, flour, baking powder and salt in a medium bowl -- cut in butter until mixture resembles coarse crumbs.
• add milk and mix quickly.do not overmix.
• gather dough into a ball and rol out of lightly floured surface to fit a 13x9" baking pan.
• spread with softened butter, arrange rhubarb on top.combine sugar and cinnamon, sprinkle over rhubarb.
• roll up from 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" baking pan --
• pour sauce over top.
• bake at 350* for 35-40 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
• Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
• Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
• In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
• In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
• Bake in preheated oven for 40 minutes, or until lightly browned.

Steps:

• In 2 quart micro-safe dish with cover combine sugar and cornstarch, stir in water til smooth.
• Add rhubarb and butter; cover and microwave on high 5 minutes, stir, microwave 3 minutes til rhubarb is tender and sauce is thickened.
• Meanwhile combine flour, sugar, baking powder, milk and butter.
• Drop batter in eight mounds onto rhubarb around edges of dish; cover microwave on high 2 minutes.
• (do not lift cover) Rotate dish a quarter; microwave 3 more minutes, or til toothpick inserted in dumpling comes out clean.
• Combine sugar and cinnamon sprinkle over dumplings, serve warm with cream, whipped cream or icecream.