Ingredients for Amish Rhubarb Dumplings
- 1 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
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- 2 teaspoons baking powder
- 1/2 cup butter (or shortening)
- 3/4 cup milk
- 4 cups fresh or frozen rhubarb, chopped
- 1/2 cup shortening (or butter)
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How to Make Amish Rhubarb Dumplings
- In a large bowl, combine 4 cups rhubarb (fresh or frozen, chopped), 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1 teaspoon ground cinnamon. Mix well and let sit for 15 minutes to allow the rhubarb to release its juices.
- While the rhubarb mixture sits, prepare the dumpling dough. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 cup shortening (or butter). Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup milk to the flour mixture, stirring until a soft dough forms. Do not overmix.
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Pour the rhubarb mixture into the prepared baking dish.
- Drop spoonfuls of the dumpling dough over the rhubarb filling, spacing them evenly.
- Bake for 35-40 minutes, or until the dumplings are golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
214g
Fat
27g
Carbs
26g
