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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 583
% Daily Value**
Total Fat 12g
18%
Saturated Fat 3g
5%
Unsaturated Fat 3g
Cholesterol 2mg
1%
Sodium 307mg
13%
Total Carbohydrate 108g
36%
Dietary Fiber 3g
12%
Sugars 40g
Protein 12g
Vitamin A  0%Vitamin C  0%
Calcium  21%Iron  13%
Potassium  16%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Rubarb Roll

Date Added: July 22, 2009

Ingredients:

4 Teaspoons Baking Powder
1 Teaspoon Salt to taste ;
6 Tablespoons Shortening melted
2 Cups Spaghetti Water
1 1/2 Cups Sugar granulated
2 Cups Flour all-purpose
3/4 Cup Milk whole
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Directions:

1. powder.

2. Cut the shortening into flour mixture and add milk.

3. Roll 1/4" thick and cover with rhubarb which has been cut into small pieces.

4. Roll like a jelly roll and slice it 1=1/2" thick.

5. Make a syrup of sugar and water. Cook for about 5 minutes in a pan.

6. Place slices cut down in the syrup. Dot with sugar and butter.

7. Bake until crust is golden brown about 30 minutes at 425F.

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Dietary Notes:
This recipe is low-cholesterol with 2.25mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Natural Sweeteners allergies.
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