Rhubarb Rolls

Rhubarb Rolls

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"A wonderful rhubarb dessert that always bring requests for the recipe. Easy and quick to make. Serve with whipped cream or ice cream."
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1 h servings 342 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 40 minutes, or until lightly browned.


  1. 21 Ratings

Most helpful positive review

My favorite Rhubarb recipe so far!!! Yum, Yum!!! I took previous writer’s advice to add red food coloring to syrup and froze the dough for 20 mins. prior to rolling out to avoid stickiness. I...

Most helpful critical review

I must have done something wrong. The dough was so sticky, I had to keep throwing flour at it just to roll out. Then, I couldn't roll it up once it was full of rhubarb, because the rhubarb ke...

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Least positive

My favorite Rhubarb recipe so far!!! Yum, Yum!!! I took previous writer’s advice to add red food coloring to syrup and froze the dough for 20 mins. prior to rolling out to avoid stickiness. I...

This recipe is a family favorite, to the syrup we add 2 cups chopped Rhubarb to make a basting syrup. Also we like to add some red food coloring to the syrup.

This was really, really good. Like another user stated it was sticky and hard to roll up, but it sure tasted great.

This is VERY GOOD!! sent this on to alot of friends. I had some pie cust and used that;; worked just fine. You might think you have alot of juice~but there is not. Excellent!!!

Very tasty and interesting way to use rhubarb! I chilled the dough in the freezer for 20 mins due to its stickiness. When I rolled it out I did it on floured wax paper. This worked great. Th...

These are so good my family just loved them. Never changed a thing. Don't be put off by the amount of liquid it gets soaked up. Awesome

SO GOOD! One thing we did a little different was to puree some of the rhubarb so that it wasn't all just chopped up rhubarb. We then mixed it together with the chopped rhubarb and strained out...

Excellent!! I will cut down on the sugar though because I thought it was a little sweet. May try with granny smith apples, cinnamon, & brown sugar for another variation.

This recipe mimics my in-laws' cherished family rhubarb rolls recipe and tasted just as good! The only difference I made was I used brown sugar in the filling (instead of white) and I added a bi...

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