Ingredients
DOUGH:2 cups all-purpose flour1 tablespoon sugar4 teaspoons baking powder1/2 teaspoon salt1/3 cup shortening1 large egg, beaten1/2 cup whole milkFILLING:2 tablespoons butter, melted1 cup sugar3 to 4 cups diced fresh or frozen rhubarbSYRUP:1-1/2 cups water1 cup sugarFew drops red food coloring, optionalWhipped cream, optional
Preparation
In a large bowl, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to crumb mixture, stirring just until moistened. Turn out onto a floured surface. Roll into a 12-in. x 10-in. rectangle. Brush dough with melted butter; sprinkle with sugar and top with rhubarb. Carefully roll up dough, jelly-roll style, starting with the shorter side. Cut into 1-in. slices. Reshape the slices as needed to form round pinwheels.
Place in a 13x9-in. baking dish. For syrup, bring water and sugar to a boil in a saucepan. Cook and stir until sugar has dissolved. Stir in food coloring if desired. Carefully pour hot syrup over pinwheels. Bake at 400° for 30 minutes or until golden brown. Serve warm with cream if desired.
