Rhubarb Dumplings

• 1-1/2 cups sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups water
• 1/3 cup butter
• 1 teaspoon vanilla extract
• Red food coloring, optional
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2-1/2 tablespoons cold butter
• 3/4 cup milk
• 2 tablespoons butter, softened
• 2 cups finely chopped fresh or frozen rhubarb
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon

1. In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir 1 minute. Remove from heat. Add vanilla and, if desired, enough food coloring to tint sauce a deep pink; set aside.
2. For dough, in a medium bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. Do not. Gather dough into a ball and roll out on a floured surface into a 12-in. x 9-in. x rectangle. Spread with softened butter; arrange rhubarb on top.
3. Combine sugar and cinnamon; sprinkle over rhubarb. Roll up from the long side and place on a cutting board, seam side down. Cut roll into 12 slices. Arrange slices cut side up in a greased 13x9-in. baking dish. Pour sauce over. Bake at 350u0b0 for 35-40 minutes or until golden brown.

sugar, flour, ground cinnamon, salt, water, butter, vanilla, red food coloring, flour, sugar, baking powder, salt, cold butter, milk, butter, frozen rhubarb, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/rhubarb-dumplings/ (may not work)