Here’s an interesting recipe for rhubarb dumplings that I found in a large collection of recipes, date unknown. Recipe is missing a small tiny corner but I do have all the ingredients and directions needed. Date unknown. Recipe is typed below along with a scanned copy for archives.

Duffins are dumplings baked in muffin tins. Why? Because that’s the take-it-easy way!

The new emergency all-purpose flour may be used in this recipe.

RHUBARB DUFFINS

Flour, all-purpose, 2 cups
Salt, 1/2 teaspoon
Baking powder, 1 teaspoon
Shortening, 1/2 cup
Egg yolk, 1
Milk, 1/2 cup
Rhubarb, cut, 2 cups
Sugar, 1/2 cup

Sift flour, measure. Add salt, baking powder, sift again. Blend shortening into flour with pastry blender or two knives. Combine egg yolk and milk, stirring slightly with fork. Add to flour mixture, stirring just enough to make a soft dough.

Place half of dough on lightly floured board; roll into a round about 8 inches in diameter. Cut into 4 pieces and fit each piece into a muffin pan (3-inch); repeat with remaining half of dough.

Fill with rhubarb, sprinkle each with 1 tablespoon sugar. Bring corners up to cover rhubarb and pinch together to form duffin (see Here’s How, page 70)*. Bake in hot oven (400° F.) 40 minutes.

Serve warm with cream or with hard sauce flavored with crushed strawberries before sauce is chilled to harden. Makes 8 duffins.

NOTE: Other fruits such as raspberries, blackberries, plums, apples, blueberries, peaches may be used in place of rhubarb. Vary the sugar according to the sweetness of the fruit.

*RecipeCurio Note: I don’t have a copy of the how-to page mentioned in the recipe.