- Most Helpful
- Highest Rating
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!