Real Recipes From Real Home Cooks ®

rhubarb dumplings

(2 ratings)
Recipe by
Amanda Kohler
Redmond, WA

This time of year, when the Rhubarb is coming up, is when I pull out this recipe I got from my mother-in-law. Its also great with other fillings. We have tried apples, blackberries, and raspberries too.

(2 ratings)
yield 12 serving(s)
prep time 45 Min
cook time 40 Min

Ingredients For rhubarb dumplings

  • SAUCE
  • 1 1/2 c
    sugar
  • 1 Tbsp
    flour
  • 1 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 1 1/2 c
    water
  • 1/3 c
    butter or margarine
  • 1 tsp
    vanilla extract
  • DOUGH
  • 2 c
    flour
  • 2 Tbsp
    sugar
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 1/2 Tbsp
    butter or margarine
  • 3/4 c
    milk
  • FILLING
  • 2 Tbsp
    butter or margarine, softened
  • 2 c
    finely chopped fresh or frozen rhubarb
  • 1/2 c
    sugar
  • 1/2 tsp
    ground cinnamon

How To Make rhubarb dumplings

  • 1
    For sauce: In a sauce pan, combine sugar, flour, cinnamon and salt. Stir in water. Add butter. Bring to a boil; cook and stir 1 minute. Remove from heat. Add vanilla; set aside.
  • 2
    For dough: In a medium bowl combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. Do not over mix. Gather dough into a ball and roll out on a floured surface into a 9"x12" rectangle.
  • 3
    Spread dough with softened butter; arrange rhubarb on top. Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from the long side and place on a cutting board seam side down. Cut roll into 12 slices. Arrange slices in a greased 9"x13" baking dish. Pour sauce over. (It will be liquidy, thats okay)Bake at 350 degrees for 35-40 minutes or until golden brown.

Categories & Tags for Rhubarb Dumplings:

ADVERTISEMENT
ADVERTISEMENT