INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F. Prepare sauce first. In a small saucepan,
combine sugar,flour, cinnamon, and salt. Gradually mix in the water,
and add the butter. Bring to a boil over high heat and cook for 1
minute. Add the vanilla and,if desired, food coloring to tint dark
pink. Let cool. Prepare the dough. In a medium mixing bowl or food
processor, combine the flour, sugar, baking powder, and salt. Cut or
process in the butter until the mixture resembles small corn niblets.
Add the milk and mix quickly. Roll out dough onto a flowered surface
to a 12 x 10 inch rectangle Spread the dough with the softened  butter,
and arrange the rhubarb on top. Sprinkle sugar all over, and  dust
liberally with cinnamon. Roll up from the 07/01/92 9:24 PM long  side,
and place on a cutting board, seam side down. Cut the roll into  12
slices. Arrange cut side up on an oiled 3 qt. flat glass baking  dish.
Poor cooled sauce over the top. Bake for 35 minutes, until the
dumplings are puffy and golden brown. Serve with cream if desired.
NOTE: Frozen rhubarb can be used. Do not thaw before arranging on
dough. Cook the same length of time. >From Cooking from Quilt Country
by Marcia Adams Posted to recipelu-digest by ncanty@juno.com (Nadia I
Canty) on Mar 12, 1998

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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 319
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 18.6mg
Sodium: 181.9mg
Potassium: 96.9mg
Carbohydrates: 60.7g
Fiber: 1.4g
Sugar: 35.7g
Protein: 3.5g