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Rhubarb Rollups Recipe

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This recipe for Rhubarb Rollups, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Pringle
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups Bisquick
1 cup milk
Rhubarb stalks
2 cups water
2 cups sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup margarine

Directions:
Directions:
Mix Bisquick and milk and roll out as for cinnamon rolls. Cover with rhubarb stalks and roll up as for cinnamon rolls. Cut rolls into 1 inch thick sections and place in 9 X 13 inch pan.

Mix other ingredients in sauce pan. Heat til sugar and margarine are dissolved. Pour over rolls in pan. Bake at 375 degrees for 35 minutes.

Personal Notes:
Personal Notes:
Incredible for breakfast. This recipe quickly replaced cinnamon rolls as Mom's favorite morning dessert. We prepare this one all year round and have taken to freezing most of our rhubarb in stalks just for this dish.
WARNING: The first time you make this, you'll swear you've done something wrong. The rollups will float in the liquid. Don't worry, when it bakes, the bisquick absorbs the liquid and it will be just fine.

 

 

 

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