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Rhubarb Roll






  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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