This scrumptious looking sweet roll was the tasty result of my latest rhubarb recipe exploration…

Rhubarb Sweet Roll

Rhubarb Sweet Roll

I was pleasantly surprised and it uses 1 pound of rhubarb which was almost 4 cups chopped. Due to my abundance I was happy for the large amount needed.

I found the recipe at Heat Oven to 350° 

You start by making a sweet bread dough and letting it rise until doubled (about 1 hour)


While that is rising you make a simple rhubarb sauce. At the end of cooking you drain your sauce so you have a think goop left to spread on your sweet dough. I think next time I will let it drain a little more so my resulting sauce is just a touch thicker.



Your sauce is blended in a food processor and sweetened to taste. In case you scrolled down and read the recipe, yes I did add some red food coloring to the sauce just to give the sauce a pretty color.  You roll out your sweet dough in a 16×12 rectangle on a floured surface.  In my case that is a rectangular shaped blob.



Then you spread the rhubarb sauce/jam onto the dough. (there is plenty of sauce so feel free to get it “accidentally” on you and your children’s fingers and lick it off.)



Okay so here is the tricky part. Rolling this thing up… I tried to make the sauce stay where I put it but some inevitably squished to the end. So I had to lift the last little section around the sauce to pinch it closed.


This is where I kind of had some doubts. I cut the roll into 12 pieces and was lucky to get some of these slippery suckers to the pan in tact. Here is the finished pan. I almost didn’t take a picture because they look so sad. They are definitely a bit lopsided and the ones in the back… well… hmmm we will see… I just was hoping the taste could make up for the not-so-beautiful formations.



After they rose for half an hour I baked them for 23 minutes. They turned out looking a LOT better than expected.



I was going to use my own glaze recipe but went ahead and tried hers. I didn’t taste much of a difference from just confectioners sugar and milk alone so I will probably stick with just that next time.

See it is beautiful! Yea! Another rhubarb recipe success. Though if I don’t want to gain 20 pounds, this is one I will make and take to dinner get togethers, make on special occasions or take to brunches.  But definitely a winner.

Rhubarb Sweet Roll

Rhubarb Sweet Roll

Here is the recipe from Heat Oven to 350°

Her Sweet Rolls turned out all the same shape and all symmetrical. I find it amazing that she has the patience and skill to roll out that perfect dough rectangle.  For the life of me I don’t know how she did that but I am not trying to win a prize in a contest or get a job at a bakery. I am just shooting for some tasty food, flawless food beauty is just a bonus.

Rhubarb Sweet Rolls
3/4 cup warm water
1/2 cup sweetened condensed milk
1/4 cup vegetable oil
2 T sugar
1 large egg
3 1/2 cups flour
2 packages instant yeast
1 tsp salt
1 lb rhubarb
3/4 cup sugar, plus extra to taste
Red food coloring
Lemon juice
1/2 tsp corn syrup
1/8 tsp vanilla extract
1/2 cup powdered sugar
1 T half and half (or milk)
1. In a small bowl, combine water, condensed milk, oil, sugar and egg. Mix well. In the bowl of a standing mixer, add yeast, flour and salt. Combine, and with mixer on low slowly add the water/milk mixture. Mix until dough is smooth, about 4-5 minutes. Turn out onto a floured surface and knead into a ball. Place in an oiled bowl, cover, and let rise 1 hour. 2. Meanwhile, make the filling by chopping rhubarb into 1/4 inch slices and add to a medium sauce pan with 1 cup of water and 3/4 cup sugar. Bring mixture to a boil and cook until rhubarb is tender, about 2 minutes. Drain in a fine mesh strainer, add drained rhubarb to a food processor with a pinch of salt (and food coloring if using) and pulse 3-4 times. Taste the rhubarb and add additional sugar and/or lemon juice to taste.3. Punch down risen dough and roll to a rectangle 16×12 inches. Spread cooled rhubarb mixture over the dough, and carefully roll to make a 16 inch long roll. Pinch the end to seal it.

4. With a serrated knife, slice roll into 12 even pieces and place in 9×13 baking pan. Cover and let rise 30 minutes. Heat oven to 350 degrees.

5. Bake rolls 20-25 minutes, until golden brown. Let cool in pan 10 minutes, and then turn out onto a wire rack and cool five more minutes. Turn right side up onto a baking sheet. Combine glaze ingredients in a small bowl, adding more powdered sugar or half and half to achieve a consistency you like. Spread over warm rolls and serve warm or at room temperature.

Recipe Source: HeatOvenTo350


What should I try next? And does anyone know of a good quick bread recipe that includes rhubarb?

Happy Cooking,

The Frabjus Lady