Ingredients
10
10 servings
- •1 (12 ounce) can refrigerated buttermilk biscuit dough
- •2 cups chopped fresh rhubarb
- •1 cup white sugar
- •1 cup water
- •½ cup butter, melted
- •1 ¼ teaspoons vanilla extract
- •¼ teaspoon ground cinnamon, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around 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, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
- Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.
Nutritional Facts
Per 10 servings
- Calories: 275
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 1g
- Protein: 3g
- Sugar: 23g
Related Recipes
Rhubarb Betty
Rhubarb Cookies
Rhubarb Drop Cookies
Rhubarb Dum Dum
Rhubarb Rolls
Buttermilk Rhubarb Bread
Freezer-Friendly Rhubarb Bread
Rhubarb Bread
Rhubarb Lover's Pancakes
Very Berry Rhubarb Bars
Rhubarb Bars
