 | | Directions |
- Preheat oven to 375 degrees F.
- Combine the Bisquick mix with the milk. Stir until evenly mixed. If dough is too sticky to pick up without it sticking to your hands, add a tablespoon more at a time of Bisquick just until you can pick it up without sticking. Should only need 1 or 2 more tablespoons. Don't add any more than necessary.
- Roll dough out on a floured surface so that the dough about 12 inches wide.
- Line up the rhubarb stalks across the 12 inch width. Lay them about 1/2 inch apart. If stalks aren't long enough to cover the whole width just fill in with shorter lengths to cover the 12 inches.
- When entire surface is covered, start rolling the dough up. You should end up with a roll that is 12 inches long.
- Cut the roll into 1-inch sections. Place each section into a 9 x 13 baking pan. You should have 12 sections spaced out evenly in the pan.
- Mix the remaining ingredients in a saucepan and bring to a boil.
- Pour all the sauce over the rolls in the baking pan. the rolls will be floating in this sauce.
- Carefully transfer to the preheated oven and bake for 35 minutes.
- Remove from the oven and allow to set for 10 to 15 minutes. Serve warm. When serving, remove a roll and turn bottom side up on a plate. Scoop some of the sauce off the bottom of the pan and pour over the roll before serving.
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Prep Time: 45 minutes
Cook Time: 35 minutes
Container: 9 x 13 baking pan
Servings: 12
|  | | Ingredients | | - | | 3 cups bisquick |
| - | | 1 cup milk |
| - | | 2 cups sugar |
| - | | 2 cups water |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/4 cup margarine |
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