Rhubarb Rolls Recipe - Allrecipes.com
Rhubarb Rolls Recipe
  • READY IN 1 hr

Rhubarb Rolls

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 rolls Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2011

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 also used my food precessor to finely chop the Rhubarb. Worked great! Caution!!! A bit messy!!! Don’t assemble when you have mail on your counter! May use less sugar and add pureed Rhubarb to the syrup next time for extra flavor. But it doesn’t need it. Great the way this recipe written.

Most Helpful Critical Review
May 14, 2003

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 kept ripping and poking out of the dough. It should be made on wax paper to facilitate rolling up. I finally dumped everything willy nilly in the 13x9 pan and then poured the syrup over and it came out with a nice crust, but all gooey and sticky and yucky at the bottom. It looked awful. My husband ate the top baked portion with the rhubarb, but even the dogs wouldn't touch the slimey bottom.

Jun 11, 2004

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.

Jan 19, 2007

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

Jul 08, 2003

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!!!

May 20, 2011

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. The glaze you pour on before baking seems like a ton of liquid, but it turned out wonderful!

Jan 14, 2011

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

Jun 15, 2009

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 some of the juice. It was definitely messy, but so delicious and a different way to use up all my rhubarb!


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 252 mg
  • 10%

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

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