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Rhubarb Swirl Recipe

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This recipe for Rhubarb Swirl, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Morrison
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
1 cup sugar
2 cups bisquick
2 T. sugar
3/4 cup light cream or milk
3 cups rhubarb and 1/4 cup rhubarb
2 T. butter, cut in small pieces

Directions:
Directions:
Combine 1 cup water and 1 cup sugar and boil for 5 minutes, stirring.
Mix the bisquick, sugar and cream and knead.
Pat crust into 9 x 13 ungreased pan and spread with 3 cups rhubarb and dot with butter. Roll dough into jelly roll. Cut into approximately 12 slices. Place in pan and sprinkle with 1/4 cup rhubarb finely chopped. Pour syrup over and sprinkle with 2 T. sugar. Bake at 425 for 30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This was a recipe we had a lot growing up. Very good warm served with cool whip or ice cream. My Grandma Morrison's note on the recipe from 6-16-93: "Mary Ann, my recipe not too clear must have written in a hurry, when we did this often!"

 

 

 

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