Rhubarb Dumplings Recipe
- 1 (12 ounce) can refrigerated buttermilk biscuit dough
- 2 cups chopped fresh rhubarb
- 1 cup white sugar
- 1 cup water
- 1/2 cup butter, melted
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon, or to taste
- 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 9×13 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.
