Rhubarb Roll
A delightful rhubarb-filled roll with a tender biscuit crust, sweetened with sugar and accented with cinnamon, perfect for spring gatherings and dessert lovers seeking fruity comfort.
Ingredients
Instructions
- Pour boiling water over the chopped rhubarb and let stand for 5 minutes, then drain well.
- Combine the sugar with water and bring to a boil, cooking for 5 minutes to make a syrup.
- Prepare biscuit dough and roll it out to a 1/2-inch thickness.
- Spread softened butter over the dough, then sprinkle with 1/2 cup sugar.
- Spread the drained rhubarb evenly over the buttered dough.
- Sprinkle red hot cinnamon on top of the rhubarb.
- Roll the dough as for a jelly roll and cut into 1-inch slices.
- Place the slices in an 8 x 10-inch baking dish.
- Pour the boiling syrup over the rolls and bake at 350°F for 30 minutes.
Tips & Substitutions
For a sweeter flavor, consider adding a pinch of vanilla extract to the biscuit dough. You can substitute the rhubarb with fresh strawberries or cherries if you prefer a different fruit. Ensure the butter is softened to make spreading easier. If you have leftover syrup, it can be used as a sweetener for drinks or to drizzle over pancakes, similar to recipes found in classic American recipes.
Serving Suggestions
Serve the rhubarb rolls warm, drizzled with the syrup from the baking dish. They pair wonderfully with a scoop of vanilla ice cream or whipped cream for a delightful dessert. For a fun twist, try them alongside a glass of Banana Punch (U.S.A.) for a refreshing beverage choice that complements the sweet and tart flavors.
Storage & Reheating
Store leftover rhubarb rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish, cover with a damp paper towel, and heat in 20-second intervals until warmed through. For best results, reheating in the oven at 350°F for about 10 minutes will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Roll contains roughly 124 calories, with 2g protein, 29g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the rolls ahead of time and store them in the refrigerator before baking. Just cover the baking dish tightly with plastic wrap. When you're ready to bake, remove the wrap and pour the syrup over the rolls, then bake as directed. This allows the flavors to meld beautifully.
What can I use instead of biscuit mix?
If you don't have biscuit mix, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This homemade mix works just as well and allows for more control over the ingredients.
Is it possible to freeze the rhubarb rolls?
Yes, you can freeze the unbaked rolls. Just assemble them, place in a freezer-safe container, and freeze. When ready to bake, thaw in the refrigerator overnight before pouring the syrup and baking. This is a great way to enjoy this dessert later!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).