Rhubarb Pie Roll- Flashback Friday

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. For flashback Friday I 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