This Rhubarb and Custard Roulade is a show-stopping dessert that blends tart rhubarb with creamy custard, all wrapped in a fluffy sponge cake. It’s both sweet and tangy!
The best part? It looks fancy but is super easy to make at home! I love serving it with a dollop of whipped cream. Trust me, your friends will be asking for seconds! 🎉
Key Ingredients & Substitutions
Rhubarb: This tangy vegetable adds a unique flavor to the roulade. Fresh rhubarb is best, but you can use frozen rhubarb too! Just thaw and drain excess moisture before adding it.
Eggs: Large eggs are essential for creating a light and fluffy sponge. You can replace them with flaxseed eggs for a vegan option: mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg and let it sit for 5 minutes to thicken.
Caster Sugar: This fine sugar dissolves easily and helps achieve a light texture. If you don’t have caster sugar, use granulated sugar, but make sure to whisk longer until it dissolves.
Self-Raising Flour: This flour contains baking powder, making the sponge rise beautifully. If you don’t have it, you can substitute it with all-purpose flour and add 1 teaspoon of baking powder for every 100g (3/4 cup).
Custard: You can use ready-made custard for convenience or make your own. For a lighter touch, consider using Greek yogurt mixed with a touch of vanilla for a quick substitute.
How Do You Roll a Roulade Without It Cracking?
Rolling the sponge to create a roulade can be tricky, but with the right approach, you can do it smoothly. First, when the sponge has finished baking, be quick to invert it onto the sugared tea towel. This helps prevent it from sticking.
- Immediately remove the parchment paper from the sponge while it’s still warm.
- Starting from one end, gently lift the tea towel and roll the sponge. Don’t worry about making it tight—just a gentle roll will do!
- Let it cool completely rolled up; this sets the shape and keeps it from cracking when you unroll it later.
Always use a friendly approach when unrolling. If you notice small cracks, don’t stress! A generous layer of custard and cream will hide those. Happy baking!
How to Make Rhubarb and Custard Roulade?
Ingredients You’ll Need:
For The Sponge:
- 4 large eggs
- 100g (1/2 cup) caster sugar
- 100g (3/4 cup) self-raising flour
- 200g (7 oz) rhubarb, chopped into small pieces
For The Filling:
- 100g (3.5 oz) custard (ready-made or homemade)
- 100ml (1/4 cup) double cream, whipped
For Dusting:
- Icing sugar, for dusting
How Much Time Will You Need?
This recipe takes about 25 minutes of active preparation time and approximately 15 minutes to bake. After rolling, the roulade needs to cool completely, which will take another 30 minutes. In total, you’re looking at around an hour and 10 minutes from start to finish before it’s ready to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Tray:
First, preheat your oven to 180°C (350°F). While it’s heating up, grab a 23 x 33 cm (9 x 13 inch) baking tray and line it with parchment paper. This will make it easier to lift the sponge out later.
2. Whisking the Eggs and Sugar:
In a large mixing bowl, crack in the 4 large eggs and add the 100g (1/2 cup) of caster sugar. Whisk them together until the mixture becomes pale and fluffy, which should take around 5-7 minutes. This step is important to get a light sponge!
3. Folding in the Flour:
Next, gently fold in the 100g (3/4 cup) of self-raising flour. Use a spatula for this and be careful not to overmix—just fold until it’s combined to keep the batter nice and airy.
4. Spreading the Batter:
Once your batter is ready, pour it into the prepared baking tray. Use the spatula to evenly spread it out and smooth the top. It’s all about getting that even bake!
5. Adding the Rhubarb:
Now, sprinkle the chopped rhubarb evenly over the batter. This will add a lovely tartness to your sweet roulade.
6. Baking The Sponge:
Pop the tray in the preheated oven and bake for about 12-15 minutes. The sponge is ready when it’s lightly golden and springs back when you touch it. Keep an eye on it so it doesn’t overbake!
7. Preparing to Roll:
While your sponge is baking, lay out a clean tea towel and dust it with icing sugar. This will prevent the roulade from sticking after it’s rolled.
8. Inverting the Sponge:
Once your sponge is baked, carefully invert it onto the sugared tea towel. Gently peel off the parchment paper—the sponge can be delicate, so take your time.
9. Rolling It Up:
Starting from one end, roll the sponge up with the tea towel, making sure the rhubarb is tucked inside. Let it cool completely while rolled up; this helps it maintain its shape later.
10. Filling the Roulade:
After it has cooled down, gently unroll the sponge. Spread the custard over the surface, followed by the whipped cream for a creamy, delicious filling.
11. Rolling It Back Up:
Now, carefully roll the sponge back up (without the tea towel!). Place the roulade seam side down on a serving plate. This will keep it nice and neat.
12. Final Touches and Serving:
Dust the roulade with more icing sugar to give it a beautiful finish. Slice into pieces and enjoy this delightful Rhubarb and Custard Roulade!
This sweet and tangy dessert is a treat for the senses—perfect for any occasion!
Can I Use Fresh Rhubarb Instead of Frozen?
Absolutely! Fresh rhubarb is great in this recipe. Just wash, chop, and toss it directly onto the batter. If using frozen rhubarb, make sure to thaw it completely and drain any excess liquid before adding it to the sponge to avoid making it soggy.
What If I Can’t Find Self-Raising Flour?
No worries! You can easily make your own self-raising flour by combining plain (all-purpose) flour with baking powder. For every 100g (about 3/4 cup) of plain flour, add 1.5 teaspoons of baking powder. Sift them together before using to get the best results!
How Should I Store Leftover Roulade?
Store any leftover roulade in an airtight container in the fridge for up to 3 days. To keep the sponge from drying out, consider wrapping it in plastic wrap. When you’re ready to enjoy, just slice and serve cold or give it a quick zap in the microwave for a few seconds!
Can I Make the Roulade Without Custard?
Yes, if you’re not a fan of custard, you can substitute it with a layer of mascarpone cheese or a flavored yogurt for a light, creamy touch. Just ensure your alternative complements the tartness of the rhubarb!
