Rhubarb Abundance: Rhubarb Sweet Rolls

 

This scrumptious looking sweet roll was the tasty result of my latest rhubarb recipe exploration…

Rhubarb Sweet Roll
Rhubarb Sweet Roll

I was pleasantly surprised and it uses 1 pound of rhubarb which was almost 4 cups chopped. Due to my abundance I was happy for the large amount needed.

I found the recipe at Heat Oven to 350° 

You start by making a sweet bread dough and letting it rise until doubled (about 1 hour)

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While that is rising you make a simple rhubarb sauce. At the end of cooking you drain your sauce so you have a think goop left to spread on your sweet dough. I think next time I will let it drain a little more so my resulting sauce is just a touch thicker.

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Your sauce is blended in a food processor and sweetened to taste. In case you scrolled down and read the recipe, yes I did add some red food coloring to the sauce just to give the sauce a pretty color.  You roll out your sweet dough in a 16×12 rectangle on a floured surface.  In my case that is a rectangular shaped blob.

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Then you spread the rhubarb sauce/jam onto the dough. (there is plenty of sauce so feel free to get it “accidentally” on you and your children’s fingers and lick it off.)

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Okay so here is the tricky part. Rolling this thing up… I tried to make the sauce stay where I put it but some inevitably squished to the end. So I had to lift the last little section around the sauce to pinch it closed.

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This is where I kind of had some doubts. I cut the roll into 12 pieces and was lucky to get some of these slippery suckers to the pan in tact. Here is the finished pan. I almost didn’t take a picture because they look so sad. They are definitely a bit lopsided and the ones in the back… well… hmmm we will see… I just was hoping the taste could make up for the not-so-beautiful formations.

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After they rose for half an hour I baked them for 23 minutes. They turned out looking a LOT better than expected.

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I was going to use my own glaze recipe but went ahead and tried hers. I didn’t taste much of a difference from just confectioners sugar and milk alone so I will probably stick with just that next time.

See it is beautiful! Yea! Another rhubarb recipe success. Though if I don’t want to gain 20 pounds, this is one I will make and take to dinner get togethers, make on special occasions or take to brunches.  But definitely a winner.

Rhubarb Sweet Roll
Rhubarb Sweet Roll

Here is the recipe from Heat Oven to 350°

Her Sweet Rolls turned out all the same shape and all symmetrical. I find it amazing that she has the patience and skill to roll out that perfect dough rectangle.  For the life of me I don’t know how she did that but I am not trying to win a prize in a contest or get a job at a bakery. I am just shooting for some tasty food, flawless food beauty is just a bonus.

Rhubarb Sweet Rolls
Ingredients:
Dough:
3/4 cup warm water
1/2 cup sweetened condensed milk
1/4 cup vegetable oil
2 T sugar
1 large egg
3 1/2 cups flour
2 packages instant yeast
1 tsp salt
Filling:
1 lb rhubarb
3/4 cup sugar, plus extra to taste
Red food coloring
Salt
Lemon juice
Glaze:
1/2 tsp corn syrup
1/8 tsp vanilla extract
1/2 cup powdered sugar
1 T half and half (or milk)
1. In a small bowl, combine water, condensed milk, oil, sugar and egg. Mix well. In the bowl of a standing mixer, add yeast, flour and salt. Combine, and with mixer on low slowly add the water/milk mixture. Mix until dough is smooth, about 4-5 minutes. Turn out onto a floured surface and knead into a ball. Place in an oiled bowl, cover, and let rise 1 hour. 2. Meanwhile, make the filling by chopping rhubarb into 1/4 inch slices and add to a medium sauce pan with 1 cup of water and 3/4 cup sugar. Bring mixture to a boil and cook until rhubarb is tender, about 2 minutes. Drain in a fine mesh strainer, add drained rhubarb to a food processor with a pinch of salt (and food coloring if using) and pulse 3-4 times. Taste the rhubarb and add additional sugar and/or lemon juice to taste.3. Punch down risen dough and roll to a rectangle 16×12 inches. Spread cooled rhubarb mixture over the dough, and carefully roll to make a 16 inch long roll. Pinch the end to seal it.

4. With a serrated knife, slice roll into 12 even pieces and place in 9×13 baking pan. Cover and let rise 30 minutes. Heat oven to 350 degrees.

5. Bake rolls 20-25 minutes, until golden brown. Let cool in pan 10 minutes, and then turn out onto a wire rack and cool five more minutes. Turn right side up onto a baking sheet. Combine glaze ingredients in a small bowl, adding more powdered sugar or half and half to achieve a consistency you like. Spread over warm rolls and serve warm or at room temperature.

Recipe Source: HeatOvenTo350

Enjoy!

What should I try next? And does anyone know of a good quick bread recipe that includes rhubarb?

Happy Cooking,

The Frabjus Lady

 

 

 

 

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