Rubarb roll
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour, all-purpose |
| 1 | teaspoon | Salt |
| 4 | teaspoons | Baking powder |
| 6 | tablespoons | Shortening |
| ¾ | cup | Milk, whole |
| 1½ | cup | Sugar, granulated |
| 2 | cups | ;Water |
Directions
Make is biscuit dough of the flour, sifted with the salt and baking powder. Cut the shortening into flour mixture and add milk. Roll ¼" thick and cover with rhubarb which has been cut into small pieces.
Roll like a jelly roll and slice it 1=½" thick. Make a syrup of sugar and water. Cook for about 5 minutes in a pan. Place slices cut down in the syrup. Dot with sugar and butter. Bake until crust is golden brown about 30 minutes at 425F. [Flanagan Parent-Teacher Club Cook Book - GEnie/D.WEISSGERBE - AOL/Rik W]