Ingredients
3 cups rhubarb, cut very fine
2 ¼ cups sifted flour
4 teaspoons baking powder
½ teaspoon salt
⅔ cup milk
⅓ cup cream
1 ½ cups sugar
1 ¼ cups water
¼ cup sugar
Directions
Sift flour, baking powder and salt together; gradually add the milk and cream to make a stiff batter; turn onto a floured board and roll out into a rectangle ¼ inch thick. Arrange the cut rhubarb over the dough and roll up like a jelly roll. Cut in 1 ½ inch slices. Make a syrup of the 1 ½ cups of sugar and water, pour into a shallow buttered baking dish and arrange the rolls in the syrup; sprinkle with the remaining sugar and bake in a 435 oven until browned, around 20 minutes. Serves 4 to 6.