Print Recipe

Rhubarb Roll




  • 1 1/2 cups granulated sugar
  • 1 1/2 cups water
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 cup shortening
  • 1 cup milk
  • 3 tablespoons melted butter
  • 3 cups cut rhubarb


  • 1 cup cut rhubarb
  • 1/2 cup granulated sugar
  • 2/3 cup water


  1. Heat oven to 450 degrees F. Grease a 13 x 9-inch baking pan.
  2. Make sauce by combining sauce ingredients and cooking until rhubarb is done. Set aside.
  3. Combine the 1 1/2 cups sugar and water; cook 5 minutes. Pour into prepared baking pan.
  4. Make biscuit dough by sifting together flour, baking powder, salt and the 1/3 cup sugar. Cut in shortening. Add milk and stir lightly. Knead on floured board. Roll into a 12-inch square, 1/3-inch thick. Brush with melted butter. Spread dough with cut rhubarb and roll as for a jellyroll. Cut into 1 1/2-inch slices and place in syrup in pan.
  5. Bake for 40 minutes. During baking, baste with the Sauce.

Serves 8.

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