Amish Gooey Rhubarb Rolls - cooking recipe

Ingredients

Rolls
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons cold shortening
1 cup sweet milk
3/4 cup granulated sugar
2 dashes nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, softened
2 cups finely chopped rhubarb
Sauce
1 cup hot water
1 tablespoon butter
1 cup sugar
4 teaspoons flour
1/4 teaspoon salt

Preparation

Preheat oven to 350 degrees F.
In a bowl, sift together the flour, salt, and baking powder.
Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
Notes: you can substitute diced apples for the rhubarb.