SAUCE:
1-1/2 cups sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups water
1/3 cup butter
1 teaspoon vanilla extract
Few drops red food coloring, optional
DUMPLINGS:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2-1/2 tablespoons cold butter
1/2 to 3/4 cup milk
FILLING:
2 tablespoons butter, softened
2 cups finely chopped fresh or frozen rhubarb
1/2 cup sugar
1/2 teaspoon ground cinnamon
Whipped cream, optional
1. In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired.
5/5 Rating
This recipe's rich, buttery biscuit dough, covered with chopped rhubarb and rolled like a jelly roll, is heavenly baked in sheer pink cinnamon sauce.
TOTAL TIME: Prep: 25 min. Bake: 35 min.
YIELD: 12 servings.