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

Rhubarb Jelly-Roll Cake Recipe

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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.
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
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Jun. 30, 2015

"If I may, to those ladies who said it was too runny.....you didn't boil it long enough. I put a candy thermometer in mine and let all the water cook off until it hit jam stage and then pulled it off the heat. No issues. Better luck next time!"

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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