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Rhubarb roulade

Rhubarb Roulade

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves six 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English

Description

This Rhubarb Roulade is a fantastic celebration dessert which looks beautiful and tastes delicious.  It consists of light, airy sponge rolled around a combination of sweetened Rhubarb Compote and whipped cream. 


Scale

Ingredients

  • 3 eggs
  • 85 g caster sugar plus 1 tablespoon
  • 85 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Around 5 tablespoons of Rhubarb Compote
  • 200 ml double cream, whipped to form soft peaks
  • A little icing sugar

Rhubarb roulade


Instructions

  1. Set oven to 180 C, 350 F or Gas Mark 4.
  2. Line your Swiss roll tin with baking parchment or grease-proof paper.
  3. Combine the eggs and sugar and whisk until thick and foamy.  This can take up to 5 minutes.  This is one recipe where you really need a food processor with a whisk attachment or an electric whisk rather than attempting to do it with a hand whisk.
  4. Fold the flour and baking powder into the foamy egg and sugar mixture.
  5. Pour the combined mixture into your Swiss roll tin.
  6.  Put the tin in the oven and bake the sponge for 15 minutes until firm and golden.
  7. Turn the cooked sponge onto another  sheet of baking parchment or grease-proof paper on which you have sprinkled around a tablespoon of caster sugar.
  8. While the sponge is still warm, roll it up so it looks like a Swiss roll with the paper inside.   You need to roll it up while it is warm – you can’t do this when it has cooled off as the cake will crack!   Allow to cool completely.
  9. You need to construct your roulade a couple of hours before you are ready to eat it – otherwise, the filling will make it soggy.  You need to unroll the sponge and remove the paper.   Spread the Rhubarb Compote over the sponge and top it with the whipped double cream.    Don’t spread filling too thick and don’t take it quite up to the edge of the sponge (leave a gap of a couple of centimetres).  This will avoid too much squidging out when you roll the cake up again!
  10. Roll the filled cake up into a Swiss roll shape again.
  11. Dust with sieved icing sugar.

Notes

The cooking times given are for making the Rhubarb Roulade using Rhubarb Compote that you have already made.  You will need to allow a further 45 minutes preparation and cooking time to make the Compote plus additional time to allow it to cool.

Keywords: rhubarb, roulade, rhubarb roulade, rhubarb dessert, rhubarb recipe