Syrup:

1 1/2 c. sugar
1 1/4 c. water
1/3 c. red cinnamon candies
2 or 3 drops red food coloring

Add sugar, water, candies and coloring in saucepan and boil 10 minutes or until candies are dissolved. Pour in 13 x 9 x 2 pan to cool.

Dough:

2 1/4 c. sifted flour
4 tsp. baking powder
2/3 c. cows milk
1/2 c. canned milk
3 c. fresh rhubarb, finely diced

Mix all ingredients, except rhubarb into dough. Do not overwork. Roll dough into rectangle. Spread rhubarb evenly over dough. Start with long side; roll like jelly roll. Cut 12 slices and arrange in syrup. Sprinkle with extra sugar and dot with butter.

Bake at 400°F for 25-30 minutes. Good with thick cream or vanilla ice cream.