Rhubarb Roulade

Name: Rhubarb Roulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: German, European
Ingredients: 4 larges eggs, separated; 177 milliliters all-purpose flour; 118 milliliters granulated sugar; 6 servings Accompaniment: lightly sweetened whipped cream; 454 grams rhubarb stalks, trimmed and finely chopped; 0 teaspoons salt; 1 teaspoon vanilla

Rhubarb Roulade might be just the European recipe you are searching for. One portion of this dish contains about 6g of protein, 9g of fat, and a total of 233 calories. This recipe serves 6. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up eggs, accompaniment: lightly whipped cream, granulated sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Wax Paper

Oven

Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.

Ingredients you will need

Granulated Sugar

Vanilla

Egg Yolk

Equipment you will use

Hand Mixer

Blender

Bowl

Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks.

Ingredients you will need

Salt

Equipment you will use

Bowl

Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.

Ingredients you will need

Granulated Sugar

Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.

Ingredients you will need

All Purpose Flour

Egg Yolk

Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Oven

Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.

Equipment you will use

Kitchen Towels

Frying Pan

Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes.

Ingredients you will need

Rhubarb

Sugar

Equipment you will use

Frying Pan

Spread filling on a plate and chill 5 minutes.

Ingredients you will need

Spread

Remove towel and arrange cake with a short side nearest you.

Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.

Ingredients you will need

Rhubarb

Spread

Jelly