Rubarb Rolldesserts 2 cup flour, all-purpose 1 teaspoon salt 4 teaspoon baking powder 6 tablespoon shortening 3/4 cup milk, whole 1 1/2 cup sugar, granulated 2 cup ; water Make is biscuit dough of the flour, sifted with the salt and baking powder. Cut the shortening into flour mixture and add milk. Roll 1/4" thick and cover with rhubarb which has been cut into small pieces. Roll like a jelly roll and slice it 1=1/2" 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] |
