Rhubarb Roulade Recipes

RHUBARB ROULADE

Steps:

• Make cake:
• Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.
• Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
• Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
• Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
• Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes. Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
• Cook rhubarb while cake is baking:
• Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes. Spread filling on a plate and chill 5 minutes.
• Make roulade:
• Remove towel and arrange cake with a short side nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
• Dust cake generously with confectioners sugar, then slice with a serrated knife.

RHUBARB AND CUSTARD ROULADE, FROM GREAT BRITISH CHEFS

Steps:

• Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper.
• Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible.
• Pour the batter into the prepared tin and spread to the edges.
• Bake for approximately 8 minutes, until lightly golden and springy to the touch.
• Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling.
• Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool.
• Drain the juice from the rhubarb and pat dry on kitchen paper.
• Unroll the sponge. Tear the rhubarb into strips and place on the sponge.
• Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb.
• Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving.