Rhubarb Rolls: A Sweet and Tangy Delight

The first time I encountered rhubarb rolls, it was a revelation. Growing up, rhubarb was a fixture of my grandmother’s garden, its crimson stalks a promise of tart pies and crisp compotes. But this… this was different. It wasn’t just rhubarb; it was rhubarb transformed. The tartness, usually so assertive, was tempered by a sweet dough, swirled and baked into tender rolls, then bathed in a simple, luscious syrup. It reminded me, just as the original thought suggested, of cinnamon rolls, but with an exhilarating, bright tang that cut through the sweetness. It’s a dessert that perfectly bridges the gap between comforting and surprising, a true springtime treat that makes every bite an adventure.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 12
• Yield: 12 rolls
• Dietary Type: Vegetarian

Ingredients

For the Rolls:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter or margarine, chilled and cut into small pieces (you can also use shortening for a flakier texture)
• ¾ cup milk

For the Filling:

• 3 cups chopped rhubarb, fresh or frozen (if frozen, thaw and drain excess liquid)
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon

For the Syrup:

• 1 cup granulated sugar
• 1 cup warm water
• 1 cup brown sugar, packed
• 3 tablespoons margarine, melted

Equipment Needed

• Large mixing bowl
• Pastry blender or fork
• Measuring cups and spoons
• Rolling pin
• Baking sheet or large platter for assembling
• Sharp knife or bench scraper
• 9×13 inch baking pan
• Small bowl for syrup
• Oven

Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the chilled, cut butter (or margarine). Using a pastry blender or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for a tender dough.
2. Incorporate Milk: Pour in the milk and stir gently with a fork until the dough just comes together. Be careful not to overmix. The dough will be a bit shaggy.
3. Roll the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it just forms a cohesive ball. Roll the dough out into an approximate 10×15 inch rectangle.
4. Prepare the Filling: In a separate bowl, combine the chopped rhubarb, 1 cup of granulated sugar, and cinnamon. Mix well to coat the rhubarb evenly.
5. Assemble the Rolls: Spread the rhubarb filling evenly over the rolled-out dough, leaving about a ½-inch border along one of the long edges. This border will help seal the roll.
6. Roll and Slice: Starting from the long side that is completely covered with filling, roll up the dough tightly, just as you would a cinnamon roll. Pinch the seam to seal it.
7. Cut the Rolls: Using a sharp knife or a bench scraper, cut the rolled dough into 1-inch thick sections. You should get about 12 rolls.
8. Arrange in Pan: Place the cut rolls cut-side down into a lightly greased 9×13 inch baking pan. Try to space them evenly, as they will expand during baking.
9. Prepare the Syrup: In a small bowl, whisk together the 1 cup of granulated sugar, warm water, packed brown sugar, and melted margarine. Stir until the sugars are mostly dissolved.
10. Pour the Syrup: Pour the syrup mixture evenly over the assembled rolls in the baking pan. Ensure each roll gets some of the delicious liquid.
11. Bake the Rolls: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 40 minutes, or until the rolls are golden brown and the syrup is bubbly and slightly thickened.
12. Serve Warm: Serve the rhubarb rolls warm, directly from the pan. They are delightful on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream.

Expert Tips & Tricks

• Chilled Butter is Key: For a tender, biscuit-like dough, ensure your butter is thoroughly chilled. Cutting it into small pieces helps it distribute evenly and create flaky layers. If you’re in a hurry, you can pop your cut butter into the freezer for about 10-15 minutes before incorporating it.
• Don’t Overwork the Dough: Overmixing can lead to tough rolls. Mix just until the ingredients are combined, and handle the dough as little as possible when rolling and shaping.
• Rhubarb Prep: If using fresh rhubarb, ensure it’s chopped into roughly ½-inch pieces. If using frozen rhubarb, thaw it completely and drain off any excess liquid to prevent the filling from becoming too watery.
• Sealing the Roll: When you roll up the dough, make sure to press the seam firmly to prevent it from unraveling during baking.
• Even Syrup Distribution: Pouring the syrup evenly over the rolls ensures that each one bakes in that sweet, tangy syrup, creating that irresistible gooey bottom.

Serving & Storage Suggestions

These rhubarb rolls are best enjoyed fresh and warm, right out of the oven, when the syrup is still luscious and the rolls are at their tender peak. A scoop of good quality vanilla ice cream is the classic accompaniment, as its cool creaminess provides a beautiful contrast to the warm, tangy rolls.

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, for optimal freshness and to prevent the syrup from making the rolls too soggy, it’s best to refrigerate them. They will keep in the refrigerator for up to 4 days.

To reheat, you can gently warm them in a low oven (around 300°F / 150°C) for about 10-15 minutes, or microwave them for 20-30 seconds. Be mindful that microwaving can sometimes alter the texture, so the oven method is usually preferred for maintaining that tender crumb.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	384.4 kcal	–
Calories from Fat	102 kcal	–
Total Fat	11.3 g	17%
Saturated Fat	5.8 g	28%
Cholesterol	22.5 mg	7%
Sodium	292.1 mg	12%
Total Carbohydrate	69.6 g	23%
Dietary Fiber	1.2 g	4%
Sugars	51.3 g	103%
Protein	3 g	6%

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

While the classic rhubarb roll is delightful, there are always ways to put your personal spin on it.

• Berry Twist: Add a cup of fresh or frozen raspberries or strawberries to the rhubarb filling. Their sweetness and complementary tartness pair beautifully with rhubarb.
• Nutty Crunch: For added texture, sprinkle a handful of chopped walnuts or pecans over the rhubarb filling before rolling.
• Citrus Zest: Add the zest of one lemon or orange to the filling. The citrus brightens the rhubarb’s flavor and adds another layer of complexity.
• Spiced Syrup: Infuse the syrup with a cinnamon stick, a star anise, or a few cloves while it’s warming for a more complex, aromatic glaze.
• Gluten-Free: While not tested in this specific recipe, you could experiment with a good quality gluten-free all-purpose flour blend for the dough. You may need to adjust the liquid slightly.

FAQs

Q: Can I use frozen rhubarb instead of fresh?
A: Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before mixing it with the sugar and cinnamon for the filling.

Q: How do I prevent my rolls from sticking to the pan?
A: Lightly grease your 9×13 inch baking pan with butter or cooking spray before arranging the rolls. This will help prevent them from sticking.

Q: My rhubarb is very tart. Should I adjust the sugar?
A: If your rhubarb is exceptionally tart, you might consider increasing the sugar in the filling slightly, perhaps by an extra tablespoon or two. However, the syrup also adds considerable sweetness.

Q: Can I make the dough ahead of time?
A: It’s best to make the dough and assemble the rolls just before baking for the freshest results. The baking powder is activated by moisture, so it’s not ideal for making far in advance.

Q: What if I don’t have rhubarb?
A: While this recipe is specifically for rhubarb, you could try a similar filling with other tart fruits like tart cherries or gooseberries, adjusting sugar as needed.

Final Thoughts

These Rhubarb Rolls are more than just a dessert; they are a celebration of spring and the unique joy that rhubarb brings to the table. They’re comforting, familiar, yet delightfully unexpected with every tangy bite. I encourage you to gather your ingredients, embrace the slightly tart allure of rhubarb, and bake these rolls for yourself. Share them with loved ones, or savor them quietly with a cup of tea. I guarantee they’ll become a cherished addition to your baking repertoire.