Rhubarb Jelly-Roll Cake Recipe

Name: Rhubarb Jelly-Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chopped fresh or frozen rhubarb; 2-3/4 cups sugar, divided; 2 teaspoons ground cinnamon; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 4 large eggs; 1 teaspoon lemon extract; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Confectioners' sugar

Servings: persons

6 cups chopped fresh or frozen rhubarb
2-3/4 cups sugar, divided
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
4 large eggs
1 teaspoon lemon extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar

1
In a large saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened, stirring occasionally. Cool completely.
2
Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add remaining sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in extract. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
3
Bake at 375u00b0 for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chopped fresh or frozen rhubarb, 2-3/4 cups sugar, divided, 2 teaspoons ground cinnamon, 1/4 teaspoon ground allspice, and more.

Yes, Rhubarb Jelly-Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Jelly-Roll Cake

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