Rhubarb Pinwheels

Name: Rhubarb Pinwheels
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/3 cup shortening; 1 large egg, beaten; 1/2 cup whole milk; 2 tablespoons butter, melted; 1 cup sugar; 3 to 4 cups diced fresh or frozen rhubarb; 1-1/2 cups water; 1 cup sugar; Few drops red food coloring, optional; Whipped cream, optional

14 ingredients

2 steps

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 large egg, beaten
1/2 cup whole milk
2 tablespoons butter, melted
1 cup sugar
3 to 4 cups diced fresh or frozen rhubarb
1-1/2 cups water
1 cup sugar
Few drops red food coloring, optional
Whipped cream, optional

Directions

1

In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels.
2

Place in a 13x9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired.