Prep 15 mins
Cook 15 mins
This is based on a recipe from a copy my daughter has of the cookbook “Amish Cooking” compiled by a committee of Amish Women, published by Herald Press. In the book, it is known as “Sarah Schwartz’s Rhubarb Rolls” but it makes such deliciously gooey rolls that the new name is more apt!
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons cold shortening
- 1 cup sweet milk
- 3⁄4 cup granulated sugar
- 2 dashes nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup butter, softened
- 2 cups finely chopped rhubarb
- 1 cup hot water
- 1 tablespoon butter
- 1 cup sugar
- 4 teaspoons flour
- 1⁄4 teaspoon salt
- Preheat oven to 350 degrees F.
- In a bowl, sift together the flour, salt, and baking powder.
- Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
- In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
- Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
- Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
- In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
- Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
- Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
- Notes: you can substitute diced apples for the rhubarb.
There must be a typo in the recipe somewhere... The sauce was enough to submerge the rolls in a 9x9 pan, so I didn't use all of it, and after baking for 25 minutes (which is how long it took to brown the tops of the rolls), the bottoms of the rolls, swimming in the sauce, were still completely uncooked. I poured off most of the sauce at this point, and baked another 20 minutes, and that produced pretty good, still gooey rolls. (Also, I had to add a little extra flour to make the dough rollable, and 1/2 c butter spread on the dough is way too much.)
My MIL used to make rhubarb rolls and they were heavenly! These were just like hers with the added goodness of the Sauce! The only change I made was to add vanilla to the sauce when it cooled. These are delicious!
I had some frozen rhubarb in the freezer and wanted to make something good for breakfast for my DS's. They had never had rhubarb in anything before so I took a chance they would like these. We all really loved them and my DH told me I can make these anytime I get the urge for something sweet!