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Rhubarb Roly Poly

2 Cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 Tbsp. sugar
¼ Cup vegetable shortening (Crisco)
¾ Cup milk
2 Cups fresh Rhubarb, cut into pieces (If using frozen, thaw and drain first)
½ Cup Sugar
2 Tbsp. unsalted butter, cut in pieces

Combine flour, baking powder, salt and sugar in a medium bowl, stir with a whisk to combine.  Cut in shortening using a pastry cutter or knife and fork, until it forms course crumbs.  Add milk to make a soft dough.  Knead slightly on a floured board and roll to 1/8” thick. Spread with rhubarb, dot with butter, and sprinkle with sugar.  Roll up jelly style starting with short side.  Seal pastry with water and pinch top and ends.  Place a shallow baking dish (I use and oval pyrex dish) and bake in 350ºF oven for 30-40 min until evenly browned and bubbly.

Rhubarb Roly Poly