Rhubarb Jelly-Roll Cake Recipe

4.5 6 5
Rhubarb Jelly-Roll Cake Recipe
Rhubarb Jelly-Roll Cake Recipe photo by Taste of Home
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Rhubarb Jelly-Roll Cake Recipe

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4.5 6 5
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + cooling

Ingredients

  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 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 saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened. Cool completely.
In a mixing bowl, beat eggs on high speed until thicken and lemon-colored. gradually add remaining sugar, beating until thick and light-colored. Beat in extract. Combine the flour, baking powder and salt; gradually add to egg mixture.
Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan. Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool.
Carefully unroll cake. Spread filling over cake to within 1 in. of edges. Roll up again. Store in the refrigerator. Dust with confectioners' sugar just before serving. Yield: 10-12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Jelly-Roll Cake in Country Woman March/April 2002, p31

Nutritional Facts

1 piece: 251 calories, 2g fat (1g saturated fat), 71mg cholesterol, 156mg sodium, 56g carbohydrate (48g sugars, 2g fiber), 3g protein.

  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 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
  1. In a saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened. Cool completely.
  2. In a mixing bowl, beat eggs on high speed until thicken and lemon-colored. gradually add remaining sugar, beating until thick and light-colored. Beat in extract. Combine the flour, baking powder and salt; gradually add to egg mixture.
  3. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan. Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool.
  4. Carefully unroll cake. Spread filling over cake to within 1 in. of edges. Roll up again. Store in the refrigerator. Dust with confectioners' sugar just before serving. Yield: 10-12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Jelly-Roll Cake in Country Woman March/April 2002, p31

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venky User ID: 6759401 276699
Reviewed Oct. 24, 2017

"this is nice recipe"

MY REVIEW
maritimeukrainian User ID: 6389057 228741
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
kitchenartist User ID: 680966 204796
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
nilouve User ID: 5114810 45870
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
Jewel61 User ID: 3468865 54744
Reviewed Dec. 15, 2010

"Okay I have made this three times and it is wonderful"

MY REVIEW
Jewel61 User ID: 3468865 83592
Reviewed Dec. 15, 2010

"Okay I have made this three times and it is wonderful"

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