Rhubarb Sticky Buns

From great-Grandma S.

First, make regular sweet rolls mix from your favorite recipe.

Cook together until tender, boil and cook for 3 minutes:

2 C. rhubarb
1/2 C. brown sugar
1/2 C. light corn syrup
2 T. butter

Pour mixture into bottom of 9x13 pan. Sprinkle dough with cinnamon & sugar before rolling up.

Cut into 12 slices, and place cut side down over sauce. Cover and let raise in warm area until doubled in size, about 30 minutes.

Bake @ 375* for 20-25 minutes.

If desired, drizzle with powdered sugar and milk glaze.

{LDM}