Primo - Ooey-Gooey Rhubarb Cinnamon Roll Bake 🛒 Ingredients: • 1 can (8 count) refrigerated cinnamon rolls (with icing) • 1 cup fresh rhubarb, diced • 2 tbsp brown sugar • 1 tsp cornstarch • ½ tsp cinnamon • 1 tsp vanilla extract • 1 tbsp melted butter • Optional: powdered sugar, whipped cream for serving 👩🍳 Directions: 1️⃣ Preheat the oven to 350°F (175°C). 2️⃣ In a bowl, combine rhubarb with brown sugar, cornstarch, cinnamon, and vanilla extract. Let the mixture rest for 5 minutes. 3️⃣ Cut each cinnamon roll into 4 pieces and gently fold them into the rhubarb mixture. 4️⃣ Grease an 8x8 baking dish and pour in the rhubarb and cinnamon roll mixture. Drizzle with melted butter. 5️⃣ Bake for 25–30 minutes or until golden brown and bubbling. 6️⃣ Drizzle with icing while warm. If desired, dust with powdered sugar or add whipped cream on top. 7️⃣ Serve hot and enjoy this delightful treat! Nutritional Information: ⏰ Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes 🔥 Kcal: 300 kcal per serving 🍽️ Servings: 8 servings | Facebook
Primo - Ooey-Gooey Rhubarb Cinnamon Roll Bake 🛒 Ingredients: • 1 can (8 count) refrigerated cinnamon rolls (with icing) • 1 cup fresh rhubarb, diced • 2 tbsp brown sugar • 1 tsp cornstarch • ½ tsp cinnamon • 1 tsp vanilla extract • 1 tbsp melted butter • Optional: powdered sugar, whipped cream for serving 👩🍳 Directions: 1️⃣ Preheat the oven to 350°F (175°C). 2️⃣ In a bowl, combine rhubarb with brown sugar, cornstarch, cinnamon, and vanilla extract. Let the mixture rest for 5 minutes. 3️⃣ Cut each cinnamon roll into 4 pieces and gently fold them into the rhubarb mixture. 4️⃣ Grease an 8x8 baking dish and pour in the rhubarb and cinnamon roll mixture. Drizzle with melted butter. 5️⃣ Bake for 25–30 minutes or until golden brown and bubbling. 6️⃣ Drizzle with ic
Recipes - Raspberry-Rhubarb Slab Pie Ingredients: 2 1/2 cups all-purpose flour 1 tsp salt 1 tsp granulated sugar 1 cup (2 sticks) unsalted butter, cold and cubed 6–8 tbsp ice water 3 cups rhubarb, chopped 2 cups fresh raspberries 1 cup granulated sugar 1/4 cup cornstarch 1 tbsp lemon juice 1 tsp vanilla extract 1 egg (for egg wash) 1 tbsp coarse sugar (optional, for topping) Directions: In a large bowl, mix the flour, salt, and sugar. Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough begins to come together. Divide in two, shape into disks, wrap in plastic wrap, and chill for 1 hour. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan. In another bowl, comb
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