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    You are in: Home / Recipes / Amish Gooey Rhubarb Rolls Recipe
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    Amish Gooey Rhubarb Rolls

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    3 Total Reviews

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    • 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.)

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    • 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!

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    • 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!

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    Nutritional Facts for Amish Gooey Rhubarb Rolls

    Serving Size: 1 (151 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1107.9
    Calories from Fat 820
    Total Fat 91.2 g
    Saturated Fat 28.0 g
    Cholesterol 37.3 mg
    Sodium 583.6 mg
    Total Carbohydrate 71.8 g
    Dietary Fiber 1.5 g
    Sugars 45.6 g
    Protein 4.7 g


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