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"A extremely good rhubarb dessert that always bring requests for the recipe. Easy and brief to make. Serve with whipped cream or ice cream."
- 1 cup water
- 1 cup sugar
- three tablespoons butter
- 2 cups all-purpose flour
- three teaspoons baking powder
- 1/4 teaspoon salt
- half cup butter
- three/4 cup milk
- three cups finely chopped rhubarb
- half of teaspoon ground cinnamon
- 1 cup sugar
|Prep : 20M||Cook : 12M||Ready in : 1H|
- Preheat oven to 350 degrees F (one hundred seventy five degrees C). Lightly grease a 9x13 inch pan.
- Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then upload three tablespoons butter. Remove from heat, and set syrup apart to cool.
- In a massive bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; blend gently. Roll out on a floured surface right into a rectangle shape about 12 inches long.
- In another bowl, integrate rhubarb, cinnamon, and 1 cup sugar. Spread lightly over roll, leaving a half of inch area. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in organized pan. Pour syrup over rolls.
- Bake in preheated oven for 40 mins, or till lightly browned.
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