Rhubarb Roll

Yield: 8 servings

Ingredients

Sauce

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

Syrup

• 1 1/2 cups granulated sugar
• 1 1/2 cups water

Roll

• 3 cups all-purpose 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

Instructions

1. Heat oven to 450 degrees F. Grease a 13 x 9 inch baking pan.

Sauce

1. Combine ingredients and cook until rhubarb is done. Set aside.

Syrup

1. Combine sugar and water; cook for 5 minutes. Pour into prepared baking pan.

Roll

1. Sift together flour, baking powder, salt and 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.
2. Bake for 40 minutes. During baking, baste with the Sauce.