This is a shortcut easy pie roll to make with a store bought refrigerator pie crust. I used a rhubarb walnut mixture to fill it but feel free to use other fruit and nut combinations to fill it. You can leave out the nuts if you desire. I’ve added some notes and steps for a better result.
Ingredients:
For the Roll:
- 1 refrigerated pie crust (I used Pillsbury 15 ounce box)
- 4 stalks of rhubarb, chopped (approx. 2 cups)
- 3 tablespoons cornstarch
- 1/2 cup walnuts, chopped.
- 1/2 cup brown sugar
- 3 tablespoons butter, softened.
- 1 teaspoon cinnamon
Frosting:
- 1/2 cup powdered sugar (icing sugar)
- 1/4 teaspoon vanilla
- 1 Tablespoon milk
Method:
- Preheat oven to 375 degrees.
- Lightly coat a baking sheet with nonstick spray or line with parchment paper.
- Shred the rhubarb in a food processor. Drain as much of the liquid as you can from the mixture. Keep pressing the rhubarb in a sieve until you remove up to a cup of liquid.
- Mix together the cornstarch, walnuts, brown sugar, butter and cinnamon. Add the drained rhubarb and mix well.
- Place the pie crust on a lightly floured surface.
- Spread the rhubarb mixture lengthwise on one end and roll into a log, moisten and seal the ends.
- Place on baking sheet with the seam side down.
- Bake for 25 minutes or until golden brown.
Glaze:
In small bowl mix together the powdered sugar, vanilla, and milk to a drizzling consistency.
Remove roll from oven and let cool.
Drizzle the glaze on top.
Add sliced almonds if you desire.
Cut into slices and serve.
Yield: 6-8 slices
The roll is still not perfect in appearance but it is tasty and not overly sweet.
The Happy Wonderer ~ ellen b. 
That looks and sounds amazing, Ellen! Thank you for sharing.
…save a piece for me!
Looks delicious, thanks for sharing!
Have a great Mother’s Day weekend.
Yum! I love anything rhubarb and this sounds delicious! Thank you for sharing!
That looks really good. I haven’t had rhubarb in a long time.
This looks so good. Tomorrow someone from church is bringing me some fresh rhubarb out of their garden. I’ll have to make this!!
You sure have stirred up my pure rhubarb joy memories. Hard to grow rhubarb in my region of Texas!
Oh my, that looks so good! The only way I remember eating rhubarb as a child is dipping a freshly pulled and washed stick of rhubarb out of my father’s garden, and being given a bowl of sugar to dip them in. Sweet and sweet all in one bite but I’d much rather have that delicious looking dessert of yours. Looks absolutely scrumptiuous!
That looks delicious, Ellen! Pie is my thing!
Heading into the kitchen to grab a cup of coffee to go with it . . . 🙂
I love that this recipe is not overly sweet and filled with nuts too!!!! I will definitely give this a try! Thanks Ellen! Happy Mother’s Day!
This looks delicious! And so easy to prepare. Thanks for sharing.