Rhubarb Dumplings



  • 2 c. flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 1/2 Tbsp. butter
  • 7/8 c. milk (3/4 cup + 2 tablespoons)


  • 2 c. dry rhubarb
  • butter part softened
  • brown sugar
  • cinnamon


  • 1 c. brown sugar
  • dash of cinnamon
  • 1/2 tsp. salt
  • small lump butter
  • 2 Tbsp. flour, heaping
  • 2 c. hot water


Dough: Mix together flour, salt and baking powder. Mix in butter. Add milk; mix well. Filling: Roll dough to 1/4-inch thick rectangle, spread with soft butter, sprinkle with brown sugar and dry rhubarb and then sprinkle with cinnamon. Roll up like cinnamon rolls. Cut into 2-inch slices. Place in pan. Pour sweet sauce over and around and bake. Sauce: Mix sugar, salt, butter and flour in saucepan on oven. Add water, stirring continually so it won’t scorch. Boil for 3 minutes. Pour over dumplings and bake. Bake at 350° for 20-30 minutes or until done. Very good when served with milk.