Description
A nostalgic spring masterpiece featuring a soft, biscuit-style dough wrapped around tart, jam-like rhubarb. Baked in a signature buttery syrup that creates a self-saucing, gooey bottom and a perfectly caramelized top, these rolls are the ultimate comfort dessert.
Ingredients
For the Syrup
- 1 cup water, 1 cup sugar, 3 tbsp unsalted butter
For the Dough
- 2 cups flour, 1 tbsp baking powder, 1/4 tsp salt
- 1/2 cup cold unsalted butter, 3/4 cup milk
For the Filling
- 3 cups fresh rhubarb (finely chopped)
- 1 cup sugar, 1/2 tsp ground cinnamon
Instructions
Syrup: Boil water and 1 cup sugar; stir in 3 tbsp butter until melted. Set aside.
Dough: Whisk dry ingredients. Cut in 1/2 cup cold butter until coarse crumbs form. Stir in milk to form a soft dough.
Roll & Fill: Roll dough into a 12-inch rectangle. Toss rhubarb with remaining 1 cup sugar and cinnamon; spread over dough.
Shape: Roll up tightly lengthwise. Cut into twelve 1-inch thick rolls.
Bake: Arrange in a 9×13 pan. Pour cooled syrup over the top. Bake at 350°F for 40 mins until golden and bubbly.
Notes
Cold Butter is Key: Small pockets of cold fat create the steam necessary for a flaky ‘biscuit’ texture.
Pro Slicing Tip: Use unflavored dental floss to snap through the dough log without squishing the layers.
Self-Saucing: The syrup thickens as it bakes, creating a rich glaze; serve warm with extra sauce spooned over the top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 34
- Sodium: 145
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 3
- Cholesterol: 32
Keywords: rhubarb rolls, old fashioned rhubarb dessert, rhubarb biscuit rolls, spring dessert recipes, buttery rhubarb sauce