Total Time
1hr 15mins
Prep 55 mins
Cook 20 mins

Rhubarb grows like crazy around here- so I'm always looking for recipes to use rhubarb. *** Prep time includes rising time for the dough.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine the hot roll mix with contents of yeast packet and 2 tablespoons sugar.
  2. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface.
  3. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.
  4. Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter.
  5. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
  6. On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle.
  7. Combine cinnamon and remaining sugar; sprinkle over dough.
  8. Roll-up jelly-roll style, starting with a long side; pinch seam to seal.
  9. Cut into 12 slices.
  10. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.
  11. Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.