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Showing 1-3 of 3
on June 30, 2013
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.)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 19, 2010
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 25, 2011
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (151 g)
Servings Per Recipe: 8