Rhubarb Jelly-Roll Cake Recipe

Rhubarb Jelly-Roll Cake Recipe photo by Taste of Home

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This jelly-roll recipe came from my mom's cookbook, circa 1940. It's continued to by a family classic and is popular at church potlucks. Soon, I'll be introducing this rhubarb cake to kids in my 4-H cooking class.

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Rhubarb Jelly-Roll Cake Recipe

Prep: 35 min. Bake: 15 min. + cooling

Yield: 10-12 Servings

35 15 50

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 eggs
1 teaspoon lemon extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar

Directions

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.
Line a greased 15-in. x 10-in. x 1-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.
Bake at 375° 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.
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. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 251 calories, 2 g fat (1 g saturated fat), 71 mg cholesterol, 156 mg sodium, 56 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rhubarb Jelly-Roll Cake in Country Woman March/April 2002, p31

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Rhubarb Jelly-Roll Cake

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Reviewed on Jun. 01, 2011 by nilouve

This recipe looked so good but turned into a mess for me. I'm not sure what I did wrong but even after adding cornstarch in an attempt to thicken the filling, I ended up with a runny mess that didn't stay in the roll but oozed out the sides. Ended up in the garbage. What a shame.