1 1/2 C. granulated sugar
1 1/2 C. water
3 C. flour
3 tsp. baking powder
1/2 tsp. salt
1/3 C. granulated sugar
1/2 C. shortening
1 C. milk
3 T. melted butter
3 C. cut rhubarb


1 C. cut rhubarb
1/2 C. granulated sugar
2/3 C. water

Preheat oven to 450ºF. Grease a 13 x 9-inch baking pan.

Make sauce by combining sauce ingredients and cooking until
rhubarb is done. Set aside.

Combine the 1 1/2 cups sugar and water; cook 5 minutes. Pour
into prepared baking pan.

Make biscuit dough by sifting together flour, baking powder, salt
and the 1/3 cup sugar. Cut in shortening. Add milk and stir lightly.
Knead on floured board. Roll into a 12-inch square, 1/3-inch thick.
Brush with melted butter. Spread dough with cut rhubarb and roll
as for a jellyroll. Cut into 1 1/2-inch slices and place in syrup in pan.
Bake for 40 minutes. During baking, baste with the Sauce.

Serves 8.

B-man :wink: