This Rhubarb and Custard Roulade is a beautiful dessert that rolls creamy custard and tangy rhubarb into a light sponge cake. It’s like a sweet hug on your plate!
The combo of tart rhubarb and smooth custard is what makes it a hit. If I’m not careful, I find myself going for seconds (or thirds!). Who can resist? 😄
Don’t worry if you’re not a pro baker; this roulade is easier than it looks! I love serving it chilled for a refreshing treat on warm days. So simple yet so impressive!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives a tangy flavor to the roulade. If you can’t find rhubarb, try using a mix of tart apples and a splash of lemon juice for a similar tangy taste.
Egg Whites: For the best meringue, use fresh egg whites at room temperature. If you prefer an egg substitute, aquafaba (liquid from canned chickpeas) can work as a vegan option.
Self-Raising Flour: If self-raising flour is not available, you can make your own by adding 1½ teaspoons of baking powder to every cup of plain flour. It works just as well!
Double Cream: You can substitute double cream with heavy cream or even a non-dairy option like coconut cream for a lighter touch.
Custard: Using ready-made custard is convenient, but you can make your own for a richer flavor. Vanilla pudding can serve in a pinch if custard is unavailable.
How Do You Achieve a Perfectly Light Meringue?
Making meringue can be tricky, but the right steps can lead to a light and fluffy texture. Here are some tips:
- Make sure your mixing bowl and whisk are completely clean and free from any grease. This helps the egg whites whip up properly.
- Use room temperature egg whites for better volume.
- Start whisking the egg whites at a low speed until soft peaks form before gradually adding sugar. This combination ensures a smooth, glossy finish.
- Don’t rush! Whisk until the mixture holds stiff peaks and feels smooth, with no sugar granules left.
How to Make Rhubarb and Custard Roulade
Ingredients You’ll Need:
For the Rhubarb Filling:
- 4 medium-sized rhubarb stalks, trimmed and cut into 1-inch pieces
- 50g (1/4 cup) granulated sugar
For the Meringue Base:
- 3 large eggs, separated
- 100g (1/2 cup) granulated sugar (for the meringue)
- 100g (1 cup) self-raising flour
- 1 tsp vanilla extract
For the Cream and Custard Layer:
- 150ml (2/3 cup) double cream
- 200g (about 1 cup) custard (ready-made or homemade)
- Icing sugar, for dusting
How Much Time Will You Need?
This delightful roulade takes about 25 minutes to prepare and another 15 minutes to bake. After that, you’ll chill it for at least 1 hour before serving. Overall, you should plan for around 1.5 hours from start to finish, but the waiting is worth every minute!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Tray:
Start by preheating your oven to 200°C (390°F). Line a baking tray that’s about 23×33 cm with baking paper, leaving some paper hanging over the edges. This makes it easy to lift the roulade out later!
2. Cook the Rhubarb:
Take a saucepan and add the chopped rhubarb along with 50g of sugar. Cook this over medium heat, stirring gently, until the rhubarb just starts to soften. Once it’s cooked, take it off the heat and set it aside to cool down a bit.
3. Make the Meringue:
In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add the 100g of sugar while continuing to whisk until you achieve stiff peaks and a glossy texture for your meringue. This is the magic that makes your roulade fluffy!
4. Combine Ingredients:
Gently fold the egg yolks and vanilla extract into the meringue. Then, sift the self-raising flour over this mixture and carefully fold it in until everything is just combined. Be gentle so you don’t deflate your lovely meringue!
5. Bake the Meringue:
Pour the meringue batter onto your lined baking tray and spread it evenly. Pop it in the preheated oven and bake for about 15 minutes, until it’s golden and firm to the touch. Your kitchen will be smelling amazing!
6. Cool the Cake:
Once baked, take it out and let it cool in the tray for a couple of minutes. Now, dust a clean kitchen towel with icing sugar, invert the cake onto the towel, and gently peel off the baking paper. Be careful – it’s delicate!
7. Whip the Cream:
While the meringue is cooling, whip the double cream in a mixing bowl until you get soft peaks. In another bowl, mix the cooled rhubarb with the custard until they’re well combined. This is going to be delicious!
8. Assemble the Roulade:
Spread the whipped cream evenly over the meringue, and then layer the rhubarb and custard mixture on top.
9. Roll the Roulade:
Now comes the fun part! Using the kitchen towel to help you, carefully roll the cake away from you into a tight roulade. Once it’s all rolled up, wrap it in the towel and set it aside to maintain its shape while it cools.
10. Chill the Roulade:
Place your roulade in the fridge and let it chill for at least 1 hour. This helps it firm up and makes slicing easier.
11. Serve and Enjoy!
When you’re ready to enjoy this treat, dust the top with icing sugar and slice it into pieces. Serve it up and delight in the wonderful combination of flavors. Your rhubarb and custard roulade is ready to impress!
Can I Substitute Fresh Rhubarb with Frozen Rhubarb?
Absolutely! If using frozen rhubarb, there’s no need to thaw it first. Just add it directly to the saucepan with the sugar and cook over medium heat until it softens. Keep in mind the frozen rhubarb may release more moisture, so you might want to adjust the sugar slightly depending on your taste preference.
What If I Don’t Have Self-Raising Flour?
No problem! You can easily make your own self-raising flour by combining plain flour with baking powder. For every 100g (1 cup) of plain flour, add about 1.5 tsp of baking powder. Sift them together before using in the recipe for the best results!
How Should I Store Leftover Roulade?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the cake from becoming too soggy, it’s best to wrap it in a layer of plastic wrap before placing it in the container. Enjoy it cold, or let it come to room temperature before serving!
Can I Add Other Fruits to the Roulade?
Definitely! While rhubarb is a classic choice, you can mix and match with other fruits like berries, peaches, or even apples. Just make sure the total volume of fruit is similar to what the recipe calls for, and adjust sugar levels if the other fruits are sweeter or more tart than rhubarb.
