LaMoine Christian Camp Cookbook
Who: LaMoine Christian Camp
Cost: $15 for 1, $25 for 2, includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 171
Send checks to: LaMoine Christian Service Camp & Retreat Center, Attn: Doug Hamer, 2760 E. County Rd. 1600, Tennessee, IL 62374 or call 217-654-2238.
Rhubarb Dumplings
Servings 12
Ingredients
- 1-1/2 c. sugar
- 1 T. flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1-1/2 c. water
- 1/3 c. butter
- 1 tsp. vanilla extract
- Red food coloring
- 2 C. flour
- 2 T. sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2-1/2 T. cold butter
- 3/4 c. milk
- 2 T. butter softened
- 2 c. finely chopped, fresh rhubarb
- 1/2 c. sugar
- 1/2 tsp. ground cinnamon
Instructions
- For sauce: In a saucepan, combine sugar, flour, cinnamon and salt. Stir in water; add butter. Bring to a boil; cook and stir for 1 minute. Remove from heat. Add vanilla and if desired, enough food coloring to tint sauce a deep pink; set aside.
- To make dough, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and mix quickly. Do not over mix. Gather dough in a ball and roll out onto a floured surface into a 9x12” rectangle.
- For filling: spread dough with softened butter; arrange rhubarb on top. Combine sugar and cinnamon; sprinkle over rhubarb.
- Arrange slices cut side up in a greased 9x13” baking dish. Pour sauce over.
- Bake at 350 degrees for 35 to 40 minutes, or until golden brown. Yield: 12 servings.
