For a richer flavor, use brown sugar instead of white sugar. Add a pinch of nutmeg or ginger to the cinnamon for extra warmth. If you don't have fresh rhubarb, you can use frozen rhubarb, but thaw it first and drain off any excess liquid. Feel free to adjust the amount of cinnamon to your liking. These dumplings are best served warm, but they can also be enjoyed cold.
Rhubarb Dumplings
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS205
These delightful rhubarb dumplings offer a refreshing twist on the classic apple version. The tangy rhubarb, encased in soft, golden-brown biscuits and bathed in a sweet, buttery sauce, creates a comforting and irresistible dessert. Serve warm with a scoop of vanilla bean or cinnamon ice cream for the perfect ending to any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol25 mg
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Fiber1 g
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Protein3 g
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Saturated Fat7 g
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Sodium408 mg
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Sugar23 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Separate the biscuits. On a lightly floured surface, flatten each biscuit into a 3-inch circle. (10 minutes)
03 Step
Recipe View 15 mins Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough around the rhubarb, pinching to seal tightly. Place the dumplings seam-side down in a 9x13 inch baking dish. (15 minutes)
04 Step
Recipe View 5 mins In a medium bowl, whisk together the sugar, water, melted butter, and vanilla extract until well combined. Pour evenly over the dumplings in the baking dish. (5 minutes)
05 Step
Recipe View 2 mins Sprinkle the cinnamon evenly over the top of the dumplings. (2 minutes)
06 Step
Recipe View 40 mins Bake uncovered for 35 to 40 minutes in the preheated oven, or until the biscuits are golden brown and the rhubarb is tender. (40 minutes)
07 Step
Recipe View Let cool slightly before serving. Serve warm, optionally with a scoop of vanilla bean or cinnamon ice cream.
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Elmer Huel
Feb 14, 2025These were so easy to make and absolutely delicious! My family loved them.
Francisco Trantow
Feb 14, 2025I used frozen rhubarb and they turned out great. Thanks for the recipe!
Sammie Heidenreich
Jan 28, 2025A great way to use up rhubarb from the garden!
Chauncey Wyman
Apr 4, 2024The rhubarb filling was perfectly tart and sweet. I added a little ginger to the cinnamon, as suggested, and it was amazing!