Rhubarb Pinwheels

• 1 1/2 c. sugar
• 1 1/2 c. water
• 3 c. all-purpose flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/3 c. sugar
• 1/2 c. crisco shortening
• 1 c. milk
• 3 Tbsp. butter
• 3 c. rhubarb, cut up
• 1 c. rhubarb, cut up
• 1/2 c. sugar
• 2/3 c. water

1. Combine 1 1/2 c. sugar, 1 1/2 c. water and cook for five minutes. Pour into greased rectangular pan. Make biscuit dough by sifting together flour, baking powder, salt, and sugar. Cut in crisco. Add milk and stir lightly. Knead on floured board briefly. Roll into a
2. 12 inch square, 1/3 inch thick. Brush with 3 Tbsp. melted butter.
3. Cover dough with rhubarb and roll up as a jelly roll. Cut into 1 1/2 slices and place in syrup in pan. Bake in a hot oven 450 degrees for 40 minutes or until baked through. During baking, baste with sauce made by cooking together 1 cup of rhubarb, 1/2 c. sugar and 2/3 c. water.

sugar, water, allpurpose, baking powder, salt, sugar, crisco shortening, milk, butter, rhubarb, rhubarb, sugar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=108039 (may not work)