Rhubarb Jelly-Roll Cake Recipe
Rhubarb Jelly-Roll Cake Recipe photo by Taste of Home

Rhubarb Jelly-Roll Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + cooling
MAKES: 10-12 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 eggs
  • 1 teaspoon lemon extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar

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.

Directions

  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 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.
  3. 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.
  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. Yield: 10-12 servings.
Originally published as Rhubarb Jelly-Roll Cake in Country Woman March/April 2002, p31

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.

Reviews for Rhubarb Jelly-Roll Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jul. 14, 2013

Followed recipe as written, no modifications-I agree with other writer-a horrible mess. Flavor okay but end result was a blob of rhubarb and it ran all over-ugh!

MY REVIEW
Reviewed Jun. 1, 2011

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.

MY REVIEW
Reviewed Dec. 15, 2010

Okay I have made this three times and it is wonderful

MY REVIEW
Reviewed Dec. 15, 2010

Okay I have made this three times and it is wonderful

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