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Rhubarb Dumplings Recipe

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This recipe for Rhubarb Dumplings, by , is from The McCune Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Zuelsdorf
Added: Monday, September 12, 2005


1-1/2 c. sugar
1 T. flour
1/4 tsp. cinnamon
1/4 tsp. salk
1-1/2 c. water
1/3 c. butter
1 tsp. vanilla extract
2 c. flour
2 T. sugar
2 tsp. baking powder
1/4 tsp. salt
2-1/2 T. cold butter
1/2 to 3/4 c. milk
2 T. butter, softened
2 c. finely chopped fresh or frozen rhubard (if frozen, do not thaw before arranging on dough)
1/2 c. sugar
ground cinnamon

In small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water, then butter. Bring to a boil over high heat and cook 1 min. Add vanilla and food coloring. Cool. In medium bowl or food processor, combine the flour, sugar, baking powder and salt. Cut in or process in the butter until the mixture resembles corn niblets. Add the milk and mix quickly, do not overmix. Form dough into ball and roll out on floured board to a 12x10" rectangle. Spread the dough with softened butter and arrange rhubarb on top. Sprinkle sugar over all and dust liberally with cinnamon. Roll up from long side and place seam-side down on board. Cut into 12 slices and put in flat glass pan. Pour cooled sauce over top and bake 35 min. in 350 degree over.

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