Rhubarb Pinwheels
- 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
- 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.
- 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 400u0b0 for 30 minutes or until golden brown. Serve warm with cream if desired.
flour, sugar, baking powder, salt, shortening, egg, milk, butter, sugar, frozen rhubarb, water, sugar, drops red food coloring, cream
Taken from www.tasteofhome.com/recipes/rhubarb-pinwheels/ (may not work)