Rhubarb Roly Poly

Rhubarb Roly Poly is similar to a jelly roll. It uses fresh rhubarb.


  • 2 Cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. sugar
  • ¼ Cup vegetable shortening (Crisco)
  • ¾ Cup milk
  • 2 Cups fresh Rhubarb, cut into pieces (If using frozen, thaw and drain first)
  • ½ Cup Sugar
  • 2 Tbsp. unsalted butter, cut in pieces


Combine flour, baking powder, salt and sugar in a medium bowl, stir with a whisk to combine.

Cut in shortening using a pastry cutter or knife and fork, until it forms course crumbs. Add milk to make a soft dough.

Knead slightly on a floured board and roll to 1/8” thick. Spread with rhubarb, dot with butter, and sprinkle with sugar.

Roll up jelly style starting with short side. Seal pastry with water and pinch top and ends.

Place a shallow baking dish (I use and oval pyrex dish) and bake in 350ºF oven for 30-40 min until evenly browned and bubbly.