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Rhubarb Jelly-Roll Cake

 Rhubarb Jelly-Roll Cake
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.
10-12 ServingsPrep: 35 min. Bake: 15 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar


  • 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

2 of 2

Rhubarb Jelly-Roll Cake (continued)

Directions (continued)

  • 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.