Rhubarb Dumplings Recipe - Allrecipes.com
Rhubarb Dumplings Recipe
  • READY IN 55 mins

Rhubarb Dumplings

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 dumplings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2008

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
Jun 15, 2011

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.


60 Ratings

Jun 03, 2006

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.

Dec 09, 2007

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. :)

Jul 16, 2010

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!

Jun 17, 2010

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.

Aug 24, 2008

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 would make the outer crust crisp and sweet.

Jun 10, 2007

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!


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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