Rhubarb Jelly-Roll Cake

Name: Rhubarb Jelly-Roll Cake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 12 servings Confectioners sugar; 4 eggs; 177 milliliters all-purpose flour; 0 teaspoons ground allspice; 2 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoon lemon extract; 1 liters chopped fresh or frozen rhubarb; 1 teaspoons salt; 651 milliliters sugar, divided

Rhubarb Jelly-Roll Cake is a dairy free and lacto ovo vegetarian recipe with 12 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 271 calories, 3g of protein, and 2g of fat per serving. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up rhubarb, salt, lemon extract, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Allspice

Cinnamon

Rhubarb

Clove

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Extract

Lemon

Sugar

Egg

Equipment you will use

Baking Pan

Bowl

Combine dry ingredients; fold into egg mixture.

Ingredients you will need

Egg

Spread batter evenly in prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

Oven

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges.

Ingredients you will need

Spread

Roll up again.

Ingredients you will need

Roll

Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

1teaspoon

baking powder 12servings

Confectioners' sugar 4

eggs 177milliliters

all-purpose flour 0teaspoons

ground allspice 2teaspoons

ground cinnamon 0teaspoons

ground cloves 1teaspoon

lemon extract 1liters

chopped fresh or frozen rhubarb 1teaspoons

salt 651milliliters

sugar, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.