Rhubarb Dumplings

Recipe Ingredients

		Sauce
1 1/2 cups	297g / 10oz	Sugar
1 cup	62g / 2.2oz	Flour
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	355ml	Water
1/3 cup	65g / 2.3oz	Butter
1 teaspoon	5ml	Vanilla
1		Red food coloring
		Dough
2 cups	125g / 4.4oz	Flour
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
2 1/2 tablespoons	37ml	Cold butter
1/2 cup	118ml	Milk - (may need up to 3/4 cup
		Filling
2 tablespoons	30ml	Butter - softened
2 cups	292g / 10oz	Finely chopped rhubarb
1/2 cup	99g / 3.5oz	Sugar
		Cinnamon

Recipe Instructions

Preheat oven to 350F.

Prepare sauce first. In a small saucepan, combine sugar, flour, cinnamon, and salt. Gradually mix in the water, and add the butter. Bring to a boil over high heat and cook for 1 minute.

Add the vanilla and, if desired, food coloring to tint dark pink. Let cool. Prepare the dough. In a medium mixing bowl or food processor, combine the flour, sugar, baking powder, and salt. Cut or process in the butter until the mixture resembles small corn niblets.

Add the milk and mix quickly. Roll out dough onto a flowered surface to a 12 x 10 inch rectangle Spread the dough with the softened butter, and arrange the rhubarb on top. Sprinkle sugar all over, and dust liberally with cinnamon. Roll up from the long side, and place on a cutting board, seam side down.

Cut the roll into 12 slices. Arrange cut side up on an oiled 3 qt. flat glass baking dish. Poor cooled sauce over the top.

Bake for 35 minutes, until the dumplings are puffy and golden brown. Serve with cream if desired.

NOTE: Frozen rhubarb can be used. Do not thaw before arranging on dough. Cook the same length of time.

From Cooking from Quilt Country by Marcia Adams

Source:
Calvin Sambrook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.