Strawberry Rhubarb Roly Poly
Sweet strawberries and tart rhubarb combine forces to make the most delicious dessert.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 1 cup strawberries, fresh or frozen (sliced)
- 2 cups rhubarb, fresh or frozen (cut into 1/2 in. pieces)
- 2 3/4 cup all-purpose flour
- 2/3 cup butter or shortening (plus 1 tbsp)
- 1 cup milk
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 cup sugar
- 2 cup water
- 1/2 tsp cinnamon
Instructions
- Combine 1 cup sugar and two cups water in a 9×13 baking dish. Heat in a 400 oven until dissolved (about 15 min). Then set aside.
- Add flour, baking powder and salt to a large bowl and stir to combine.
- Cut in butter or shortening using a pastry blender until it resembles a coarse meal. Add milk and stir with a fork until moistened.
- Turn dough out onto a flour covered board and knead gently 20 times. Roll dough into a 10×12 rectangle.
- In a bowl, combine strawberry, rhubarb, cinnamon and 1/3 cup of sugar. Spread evenly on top of dough. Dot with 1 tbsp of butter.
- Roll into a log and cut into 10-12 even pieces. Place slices in 9×13 pan with sugar mixture and bake at 450 for 25 minutes, then at 390 for 20 minutes.
- Serve warm with cream if desired.
- Enjoy!
Notes
- If using frozen fruit, make sure to thaw and drain before measuring
- To cut into even slices: I cut in half and then continue to cut each piece in half until you have 10-12 even slices
Find it online: https://www.figjar.com/strawberry-rhubarb-roly-poly/