Best 3 Rhubarb Rolls Recipes
Indulge in a culinary adventure with our tantalizing Rhubarb Rolls, a symphony of flavors that will awaken your taste buds. These delightful pastries are meticulously crafted with a combination of sweet and tart rhubarb, enveloped in a flaky, golden crust that shatters with every bite. Immerse yourself in the tangy goodness of rhubarb, complemented by a hint of cinnamon and sugar, creating a delectable filling that bursts with each mouthful. Our collection of recipes caters to every baker's skill level, from simple and straightforward variations to more elaborate creations that will impress even the most discerning palate. Whether you prefer a classic rolled design or a whimsical braided pattern, our recipes provide step-by-step instructions and helpful tips to ensure perfect results. Explore the versatility of rhubarb as we present variations such as Strawberry Rhubarb Rolls, where the vibrant flavors of strawberries harmonize beautifully with the tang of rhubarb, and Rhubarb Cream Cheese Rolls, where a luscious cream cheese filling adds an extra layer of richness and indulgence.
Here are our top 3 tried and tested recipes!
RHUBARB ROLLS
A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
- In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
- Bake in preheated oven for 40 minutes, or until lightly browned.
Nutrition Facts : Calories 342 calories, Carbohydrate 59.9 g, Cholesterol 29.2 mg, Fat 11.1 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 252.3 mg, Sugar 42.8 g
RHUBARB ROLLS
Make and share this Rhubarb Rolls recipe from Food.com.
Provided by QueenJellyBean
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For Dough: Mix flour, baking powder, salt and 1/2 c butter or margarine. Stir in milk.
- Roll out dough to approximately 10x15 rectangle.
- For Filling: Mix rhubarb, 1 c sugar and cinnamon. Spread over dough. Roll up from long side like cinnamon rolls. Seal edge. Cut into 1 inch sections. Put cut side down in a 9x13 pan.
- For Syrup: Mix sugar, water, brown sugar and margarine. Pour over rolls.
- Bake at 350 degrees for 40 minutes.
- Serve warm with vanilla ice cream!
STRAWBERRY RHUBARB SWEET ROLLS
Steps:
- Day one. In a small bowl, proof the yeast. Whisk together 1/2 cup warm water, 1 teaspoon of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. In a large bowl stir together 1/2 cup sugar, 1 teaspoon salt, a stick of butter, 1 cup boiling water, 1 cup cold water and 2 eggs. Whisk until the butter is mostly melted. (It's ok if there are a couple small butter pieces that aren't melted when you add the rest of the dough ingredients.) Add yeast water, and lastly add 7 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours. (This dough doesn't even need you to knead it.) Day two, or eight hours later. Spray 3 cake pans with cooking spray or brush with butter. Set aside. And roll out your dough! Place the dough on a LARGE floured surface and roll out (until about and eighth of an inch thick rectangle). Spread evenly with the 3 tablespoons softened butter using a spatula. Spread jam over the dough and sprinkle with rhubarb. Roll up, slice and place in the prepared cake pans. Cover with a towel and allow to rise in the pan for 30-60 minutes or until they've just about filled out the pans. You want the rolls to have risen enough to be touching each other, but it's ok if they haven't completely filled the cake pans, considering they will rise in the oven. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 - 35 minutes, rotating positions in the oven. If you're not sure they're done poke the center and make sure it's not doughy. Allow to cool in the pans for a few minutues and then invert onto a cooling rack. Be sure to allow them to cool completely before covering, to prevent sogginess. These are best right out of the oven, but keep well if wrapped tightly for 4 days or so. Buttercream: Directions: Mix butter and powdered sugar until combined. Add vanilla and milk 1 tablespoon at a time until thickened. Top sweet rolls
Tips:
- For the best results, use fresh rhubarb. If using frozen rhubarb, thaw it completely before using.
- To prevent the rhubarb from leaking during baking, toss it with sugar and let it sit for 10 minutes before adding it to the dough.
- If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
- Be careful not to overmix the dough. Overmixing will make the rolls tough.
- Bake the rolls until they are golden brown and the rhubarb filling is bubbling.
- Serve the rolls warm or at room temperature.
Conclusion:
Rhubarb rolls are a delicious and easy-to-make treat that is perfect for any occasion. With their sweet and tart filling and flaky crust, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a special breakfast, brunch, or dessert, give rhubarb rolls a try. You won't be disappointed!
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