Try this Rubarb Roll recipe, or contribute your own.Suggest a better description
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]
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|Serving Size: 1 Serving (1056g)|
|Recipe Makes: 1|
|Calories from Fat: 944 (31%)|
|Amt Per Serving||% DV|
|Total Fat 104.9g||140 %|
|Saturated Fat 41.7g||209 %|
|Monounsaturated Fat 45.8g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 57.4mg||18 %|
|Sodium 1466.5mg||51 %|
|Potassium 325.2mg||9 %|
|Total Carbohydrate 515.2g||152 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 507.5g|
|Protein 23.8g||34 %|
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Calories per serving: 3063
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