In Season Recipes: Rhubarb Roll

Judy has a great recipe to share this time of year! Rhubarb is growing and ready for the picking, so cut some and bake 🙂 ~ Ruth Ann In Season Recipes: Rhubarb Roll
Here's Judy's favorite recipe Rhubarb Roll made like a jelly roll. Rhubarb Roll Make a pastry or biscuit mix. 
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup shortening or margarine. Mix by cutting in margarine to dry ingredients then add milk. If too sticky add flour, if too dry add a little more milk.
Roll it out as if making a jelly roll so basically into a rectangle. Spread with thin layer of margarine. Cut up 2 cups rhubarb fine, add 3/4 cup brown sugar, 1/2 tsp cinnamon & nutmeg and 2 tbsp butter. Put the cup up rhubarb mixture onto your spread out biscuit mixture & roll like a jelly roll. Cut into app. 3/4" slices. Mix 1 -1/2 cup water with 1/2 cup brown sugar and 2 tbsp margarine. Heat to melt margarine. Pour syrup into 8 x10 pan then lay the pieces of rhubarb roll into the syrup. Leave a little space between the pieces as they will rise when cooking.  Bake in 350 for 20-30 min or until golden brown & saucy.
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