Recipe by JAGRANT
"This is a easy recipe and a nice change from the standard apple dumplings. I serve mine with a scoop of cinnamon ice cream."
Watch video tips and tricks
1 (12 ounce) can
refrigerated buttermilk biscuit dough
chopped fresh rhubarb
1 1/4 teaspoons
ground cinnamon, or to taste
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
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 all the sweetness and dough.
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 as it was printed and it was great. I made a second batch to give to neighbors and basted the bisquits a couple of times during the bake time. both batches were exceptionally good. This will replace my pie recipes.And the bonus is no oven to clean from pie juice run over.
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 tea and another dumpling. This could be bad for the waistline. :)
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) and it was a great blend of sweet and tart. I do agree with another post that basting them about halfway through makes a huge difference--they came out with a caramelized sugary crusty wonderful top. We had to really work hard at not eating more than one for dessert. But, of course, we ate one for breakfast instead! Going to try with a number of other fruity delicious fillings. But, the rhubarb is really amazing. (ps...don't be afraid to really fill these up--we went light on the rhubarb thinking they were really full already, but we totally could have used the full 2 cups). Awesome!
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 results better. Super easy and yummy.
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 Stewart!
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 add strawberries to the filling for something a little different.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 125
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
See how to make a sweet and tart fruit pie with cherries and rhubarb.
See how to make a wonderfully sweet and tart fruit pie.