When I saw that the theme for this week's In Season Recipe Swap was rhubarb, I knew I had to share the recipe for rhubarb dumplings.
Even better, I had to make a batch so that I'd have a picture to post. Yum!
This is a family favorite from when I was a child. Mom would often make these sweet-tart rhubarb dumplings throughout the spring and summer when rhubarb was in season. Now when we visit, Mom will usually make these for a special treat!
Where I live now, I don't come across rhubarb often. So it's a treat when I do find some. Last summer, I was fortunate to find rhubarb at a local produce stand. Hopefully, I'll get some more this year!
This recipe is good with either fresh or frozen rhubarb. I used frozen from last summer's find for this particular batch.
This is good served warm with milk or cream or can be eaten cold for breakfast the next day!
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 1/2 T. shortening(I use butter.)
7/8 cup milk
Soft margarine or butter
1/2 cup sugar
2 cups chopped rhubarb
Mix together flour, baking powder, salt and shortening. Add milk. Roll dough 1/4 inch thick on floured surface.
Spread with margarine, sugar and rhubarb. Sprinkle with nutmeg.
Roll up. Cut into approx. 9 pieces and place in greased 9-inch square (or round) pan.
Make Sweet Sauce and pour over unbaked rolls:
In saucepan mix:
1 cup sugar
4 teaspoons flour
1/4 teaspoon salt
1 cup hot water
1 tablespoon margarine or butter
dash of nutmeg
Stirring often over medium-high heat, bring to a boil and boil for 3 minutes. Pour over unbaked rolls.
Bake at 350 degrees for 45 minutes.
Makes approximately 9 servings.
**Note: If pan is pretty full place on or over a larger baking pan when baking to catch drips.
Hope you enjoy this family favorite!
**To view more recipes featuring rhubarb, visit the In-Season Recipe Swap at Tammy's Recipes!