The F.U.N. Place Recipe Box Archives

Fresh Rhubarb Roll

Combine sugar and water; cook 5 minutes.
Pour into greased 13"x9" baking pan.
Make biscuit dough by sifting together flour, baking powder, salt and 1/3 cup sugar.
Cut in shortening.
Add milk and stir lightly.
Knead on floured board.
Roll into a 12" square, 1/3" thick.
Brush with melted butter.
Spread dough with cut rhubarb and roll as for a jelly roll.
Cut into 1 1/2" slices and place in syrup in pan.
Bake at 450 degrees for 40 minutes.
During baking baste with sauce made by cooking together 1 cup of cut rhubarb, 1/2 cup sugar and 2/3 cup water.
Serves 8.

Posted by Sue Freeman on May 22, 1998

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