Amish Gooey Rhubarb Rolls Recipe #104884
This is based on a recipe from a copy my daughter has of the cookbook “Amish Cooking” compiled by a committee of Amish Women, published by Herald Press. In the book, it is known as “Sarah Schwartz’s Rhubarb Rolls” but it makes such deliciously gooey rolls that the new name is more apt!
by Juliesmom
30 min | 15 min prep
SERVES 8 -10
Rolls
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons cold shortening
- 1 cup sweet milk
- 3/4 cup granulated sugar
- 2 dashes nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup butter, softened
- 2 cups finely chopped rhubarb
Sauce
- Preheat oven to 350 degrees F.
- In a bowl, sift together the flour, salt, and baking powder.
- Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
- In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
- Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
- Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
- In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
- Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
- Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
- Notes: you can substitute diced apples for the rhubarb.
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