Rhubarb Dumplings

Rhubarb Dumplings


This is a easy recipe and a nice fine-tune bend from the tolerable apple dumplings. I encourage mine in the same way as a scoop of cinnamon ice cream.

The ingredient of Rhubarb Dumplings

  1. 1 (12 ounce) can refrigerated buttermilk biscuit dough
  2. 2 cups chopped lighthearted rhubarb
  3. 1 cup white sugar
  4. 1 cup water
  5. u00bd cup butter, melted
  6. 1u2009u00bc teaspoons vanilla extract
  7. u00bc teaspoon sports ground cinnamon, or to taste

The instruction how to make Rhubarb Dumplings

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Separate the biscuits in the can. Flatten each one into just about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough stirring all but the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, disquiet together the sugar, water, butter and vanilla. Pour exceeding the dumplings in the pan. Sprinkle cinnamon more than the top.
  3. Bake outside for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.

Nutritions of Rhubarb Dumplings

calories: 275.4 calories
carbohydrateContent: 36 g
cholesterolContent: 24.7 mg
fatContent: 13.9 g
fiberContent: 0.7 g
proteinContent: 2.6 g
saturatedFatContent: 7 g
sodiumContent: 407.8 mg
sugarContent: 22.9 g


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