Rhubarb Pinwheel Dumplings

• 1-1/2 cups sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups water
• 1/3 cup butter
• 1 teaspoon vanilla extract
• Few drops 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
• 1/2 to 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
• Whipped cream, optional

1. In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350u0b0 for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired.

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

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