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.