Rhubarb Dumplings

Rhubarb Dumplings

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"This is a easy recipe and a nice change from the standard apple dumplings. I serve mine with a scoop of cinnamon ice cream."
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55 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

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 the oven to 350 degrees F (175 degrees C).
  2. Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
  3. Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.


  1. 61 Ratings

Most helpful positive review

I used stevia instead of sugar and it was wonderful. This was a great treat since we do not use sugar and rhubarb is hard to serve without sugar

Most helpful critical review

These were interesting, but not special. I could not fit all the rhubarb into the dumplings. They baked up well enough, and created a syrupy sauce. I think that the rhubarb flavor was lost in...

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Least positive

I used stevia instead of sugar and it was wonderful. This was a great treat since we do not use sugar and rhubarb is hard to serve without sugar

What a easy and tasty dessert. Who would have thought that putting chopped rhubarb wrapped up in a canned bisquit dough with a buttery sugar syrup could turn out SOOO good. I followed the recipe...

Incredibly easy and good. I just made them for breakfast. I didn't have any regular biscuits, so I used the large flaky variety. Excellent! Very filling but I'm tempted to get another cup of...

I never met a recipe so simple to follow, quick to make, aromatically blissful, and full of tasty goodness! Not the healthiest, but blah blah blah! I cut down on the sugar (used about 3/4 cup) a...

Surprisingly great recipe that was a big hit at our house. The 2nd time I made it, I used brown sugar instead of white sugar and added the topping to the rhubarb in the filling and we liked the ...

Oh sooooo tasty! We made little individual dumplings, drizzled a little bit of sauce under and on top of 2 with a scoop of ice cream in the middle. An easy recipe that makes you look like Martha...

I have shared this with both my aunts and we all agree that it is a good recipe. We also think that we should beat an egg white and brush the biscuit, then sprinkle sugar and cinnamon on top. ...

This recipe was delicious! I made a biscuit dough from scratch like the baking powder biscuit recipes found on this website. The extra effort was definitely worth it. Next time I'm going to a...

Normally I dont buy prepackaged dessert stuff - including the biscuit dough needed for this recipe. However, when pressed for time this is the hands down best easy dessert recipe ever! I love it...

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