Rhubarb Rolls

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. (Prep time: 5 minutes)

Recipe View 5 mins In a small saucepan, bring 1 cup of water to a boil. Dissolve 1 cup of sugar in the boiling water, then whisk in 3 tablespoons of butter until melted. Remove from heat and set the syrup aside to cool slightly. (Cook time: 5 minutes)

Recipe View 10 mins In a large bowl, whisk together the flour, baking powder, and salt. Cut in the 1/2 cup of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the milk until just combined; do not overmix. (Prep time: 10 minutes)

Recipe View 5 mins Lightly flour a clean surface. Roll out the dough into a rectangle approximately 12 inches long. (Prep time: 5 minutes)

Recipe View 15 mins In a separate bowl, combine the chopped rhubarb, cinnamon, and the remaining sugar (about 1 cup, adjust to taste). Spread the rhubarb mixture evenly over the rolled-out dough, leaving a 1/2-inch border. Roll the dough tightly lengthwise, sealing the seam well. Cut the roll into twelve 1-inch thick pieces. Arrange the rolls in the prepared baking dish. (Prep time: 15 minutes)

Recipe View 2 mins Pour the cooled syrup evenly over the rolls in the baking dish. (Prep time: 2 minutes)

Recipe View 40 mins Bake in the preheated oven until the rolls are lightly browned and the rhubarb is tender, approximately 40 minutes. Let cool slightly before serving. (Bake time: 40 minutes)