This is a favorite dessert from my New England childhood. It’s a cross between a pie and a cinnamon roll and encompasses the best of both desserts. This Rhubarb Roly Poly is very easy to make and is a great lazy day baking activity.
A roly poly is a lightly sweetened dough rolled out, spread with sugar, dotted with butter, covered with chopped fresh fruit, rolled up, and then baked. The simplicity of the dough and fruit combined is perfection. I could go into a whole spiel about fruit to pastry ratios in dessert (pies have too much fruit and not enough pastry!!!) yet I know it’s all about personal preference. If you’re a pastry lover and like your pastry/fruit combos to be more evenly balanced, or lean more towards the pastry side, then this dessert is for you!
It didn’t occur to me until I started blogging that many of the recipes I grew up with are not common, even in this country (USA). I’ve had a lot of fun and learned a lot looking into the history of foods from my childhood and took for granted. Regional foods are so intriguing.
Roly polys can be made with any fruit. We always use whatever fruit is in season, usually rhubarb or a berry. The classic version from England was made with jam. I’ve never made one with jam but now that I’ve learned about it, I will give it a try next time.
Some fun roly poly trivia: In Britain, roly polys are also called dead man’s leg or dead man’s arm. Gruesome folks lol. It’s a dessert that has been around since the Middle Ages. Traditionally, it was a suet pastry and was boiled or steamed. I’m not sure where the version I have originated from exactly, however, I’m guessing it came over from England and then got changed and adapted to the “new world”. Basically, the suet was removed, the pastry became a flaky pie-dough like casing and the filling became fresh fruit. The biggest change is that instead of boiling or steaming, this version is baked in the oven.
I hope you enjoy roly polys a much as I do. Still one of my top 5 favorite ways to prepare a dessert with fresh fruit. It is excellent served with a scoop of ice cream, whipped cream, or vanilla yogurt.
A few of my favorite things:
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| Prep Time | 10 minutes |
| Cook Time | 40 m |
| Servings |
servings
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- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cane sugar
- 4 tablespoons non-dairy butter
- 3/4 cup non-dairy milk
- 1/3 cup brown sugar
- 2 tablespoons non-dairy butter
- 2 cups rhubarb, cut in 1/2"-1" pieces
- 1 tablespoon non-dairy milk
Ingredients
Pastry
Filling
|
|
- Preheat oven to 350F. Line a baking sheet with parchment paper or coat lightly with oil.
- In a medium bowl, mix together the flour, baking powder, salt , and sugar.
- Cut the 4 tablespoons butter into the flour until it is pea-sized pieces or smaller. I use a fork for this. You can also use a pastry blender.
- Add the non-dairy milk and mix until a cohesive dough forms. I find once it starts to come together that it is easier to use your hands.
- Roll dough out on a floured surface to 1/4" thick.
- Spread brown sugar over dough, leaving a 1" border at edge.
- Dot the 2 tablespoons non-dairy butter on top of the brown sugar in small pieces.
- Arrange the rhubarb on top making sure to leave 1" around edges.
- Wet all the edges lightly with a little bit of water (this is to help it stick together once it's rolled).
- Carefully roll the pastry up from the long side. Tuck in any filling that falls out. It doesn't need to be super tight (that might tear the dough), a gentle close roll up is good. Press all the edges together. The center seam should be face up. Pinch the ends closed really well. The filling likes to leak out.
- Arrange on baking sheet. Brush top with 1 tablespoon non-dairy milk.
- Bake 40-45 minutes. The top will be light golden brown.
- Let cool 15 minutes before slicing.
- Slice and serve with ice cream, whipped topping, and/or yogurt.
I’m pretty sure that the English claim that the Roly poly came from the Isle of Manx.