Recipe Rhubarb Delight Roll Cake

Prep Time 20 minutes
Bake Time 15 minutes
Total Time 1 hour 35 minutes
Serves 8 servings

INGRÉDIENTS

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 4 large eggs
• 1 cup granulated sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh rhubarb, chopped
• 1/2 cup granulated sugar (for the rhubarb)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for the cream)
• Pink food coloring (optional)

PRÉPARATION

1. Preheat oven to 350F (175C). Line a 10 x 15-inch jelly-roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together the flour and baking powder. Set aside.
3. In a large bowl, beat the eggs and granulated sugar until thick and pale. Add the milk and vanilla extract and mix well.
4. Gradually add the flour mixture to the egg mixture, mixing gently until well blended.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 12 to 15 minutes, or until golden brown and springs back when touched.
7. While the cake bakes, cook the rhubarb and granulated sugar in a saucepan over medium heat until the rhubarb is tender and syrupy. Let cool.
8. Once the cake is baked, remove it from the oven and turn it out onto a clean tea towel dusted with powdered sugar. Remove the parchment paper and wrap the cake with the tea towel on the short side. Let cool completely.
9. In a large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add a few drops of pink food coloring, if desired.
10. Unroll the cooled cake and spread the whipped cream evenly over it. Spread the cooled rhubarb mixture over the whipped cream.
11. Wrap the cake again, this time without the towel, and place it, seam side down, on a serving platter.
12. Let the cake cool for at least 1 hour before slicing and serving.