Rhubarb Roulade
Rhubarb is often referred to as the ‘pie plant’ because it is commonly used in pies and other desserts.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Rhubarb Roulade
Ingredients
Instructions
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Preheat the oven to 180°C (350°F).
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Wash and trim the rhubarb stalks, then cut them into small pieces.
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In a saucepan, combine the rhubarb and granulated sugar. Cook over medium heat until the rhubarb is soft and the sugar has dissolved, about 10 minutes.
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In a mixing bowl, beat the eggs and vanilla extract until frothy.
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In a separate bowl, whisk together the flour and baking powder.
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Gradually add the dry ingredients to the egg mixture, mixing well after each addition.
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Line a baking sheet with parchment paper and spread the batter evenly.
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Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
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Remove the cake from the oven and let it cool for a few minutes.
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Invert the cake onto a clean kitchen towel and carefully remove the parchment paper.
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Spread the rhubarb filling evenly over the cake.
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Starting from one end, carefully roll up the cake with the filling inside.
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Transfer the roulade to a serving platter and let it rest for at least 1 hour.
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Before serving, whip the cream with powdered sugar until stiff peaks form.
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Slice the roulade and serve with a dollop of whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
