Rhubarb and Custard Roulade is a light and fluffy dessert that’s a real showstopper! With a sweet meringue base filled with smooth custard and tart rhubarb, it’s as pretty as it is tasty.
You’ll love how easy it is to make this roulade, plus it’s a great way to impress guests. Just roll it up, and watch their eyes light up as you unveil this delightful treat! 🎉
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb offers a unique tart flavor that pairs perfectly with the sweet custard. If rhubarb is out of season, you can substitute it with tart fruits like green apples or sour cherries.
Eggs: Large eggs are crucial for the sponge’s structure. If you’re vegan or allergic, you might try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) for a similar binding effect.
Caster Sugar: Caster sugar dissolves easily and helps achieve a light texture. If you don’t have it, regular granulated sugar works fine. Just blend it in a food processor for a finer texture. You can also use coconut sugar for a less refined option, though it may alter the sweetness slightly.
Self-Raising Flour: This flour helps the sponge rise well. If you’re using plain flour, add 1½ teaspoons of baking powder for every 100g to mimic self-raising flour.
Milk: Whole milk makes for a rich custard. You can substitute with almond or oat milk for a dairy-free option, noting that the flavor and texture may vary slightly.
How Do You Get the Perfect Sponge for Your Roulade?
The sponge is key to a successful roulade and requires gentle handling. Whisking the eggs and sugar until fluffy incorporates air, which gives the roulade a light texture. Here are the steps to get it just right:
- Preheat the oven and prepare your tin well to prevent sticking.
- Whisk eggs and caster sugar for 5 minutes until pale and fluffy – this is critical for texture.
- When folding in the flour, use a spatula and do it gently. You want to maintain the airiness!
- Don’t overbake! The sponge should be lightly golden and spring back when touched.
Remember to cool it with the tea towel wrapped around; this method helps to keep its shape as it cools, making rolling easier later on.
How to Make Rhubarb and Custard Roulade?
Ingredients You’ll Need:
For The Sponge:
- 4 large eggs
- 100g caster sugar
- 100g self-raising flour
- 1 tsp vanilla extract
For The Filling:
- 300g rhubarb, chopped into small pieces
- 50g caster sugar (for rhubarb)
- 2 egg yolks
- 25g cornflour
- 300ml milk
- 50g unsalted butter
- 1 tsp vanilla extract (for custard)
For Decoration:
- Icing sugar, for dusting
How Much Time Will You Need?
This delightful dessert will take you about 20 minutes to prepare and 15 minutes to bake, plus a little extra time to cool down the roulade. So, total time is around 40 minutes before you can enjoy it!
Step-by-Step Instructions:
1. Prepare the Oven and Tin:
First things first, preheat your oven to 180°C (350°F). While it heats up, grab a 20×30 cm (8×12 inch) Swiss roll tin and line it with baking parchment. This helps prevent sticking.
2. Cook the Rhubarb:
In a saucepan, combine the chopped rhubarb and 50g of caster sugar. Cook gently over medium heat for about 5-7 minutes, until the rhubarb is soft and juicy. Once ready, set it aside to cool.
3. Make the Sponge:
In a mixing bowl, whisk together 4 large eggs and 100g of caster sugar until the mixture becomes pale and fluffy. This should take about 5 minutes. Be sure to mix well for the best texture!
4. Fold in the Flour:
Gently fold in the self-raising flour and 1 tsp of vanilla extract. Do this carefully to avoid deflating the nice, fluffy batter you just made!
5. Bake the Sponge:
Pour the batter into your prepared tin and spread it evenly. Pop it in the preheated oven for about 12-15 minutes, or until it’s lightly golden and springy when you touch it.
6. Prepare the Custard:
While the sponge is baking, let’s make the custard. In a saucepan, whisk together the egg yolks, cornflour, and a few tablespoons of milk until smooth. Slowly add the rest of the milk and cook on medium heat, stirring continuously until it thickens. Remove it from the heat and mix in the butter and 1 tsp of vanilla extract. Set it aside to cool.
7. Roll the Sponge:
Once the sponge is baked, take it out of the oven and carefully turn it onto a clean tea towel dusted with icing sugar. Remove the baking parchment gently.
8. Add the Filling:
Spread the cooled custard over the sponge, leaving a little space at the edges. Next, spoon the cooled rhubarb mixture on top of the custard. This looks so colorful!
9. Roll It Up:
Now, starting from one end, carefully roll up the sponge using the tea towel. Roll it tightly but gently. Keep it wrapped in the towel to help it maintain its shape while it cools completely.
10. Serve and Enjoy:
After the roulade has cooled down, carefully unwrap it and place it on a serving plate. Dust the top with icing sugar, slice it up, and enjoy your beautiful Rhubarb and Custard Roulade!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! You can use frozen rhubarb; just make sure to fully thaw and drain excess moisture before using it. This will help prevent adding too much liquid to the filling. If the rhubarb is still slightly icy, cook it a bit longer to ensure it softens properly.
What If I Don’t Have Self-Raising Flour?
No worries! You can make your own by mixing 100g of all-purpose flour with 1 tsp of baking powder. This combination will give you the lift you need for the sponge. Just remember to sift them together before mixing into the batter!
Can I Make the Roulade Ahead of Time?
Yes, you can! Prepare the sponge and custard ahead and assemble the roulade the same day you plan to serve. Store the unrolled sponge in an airtight container at room temperature for up to 1 day. Once rolled, it’s best enjoyed within 1-2 days but can be stored in the fridge if necessary.
How Should I Store Leftover Roulade?
To store leftovers, wrap the roulade tightly in plastic wrap or place it in an airtight container in the fridge. It will stay fresh for up to 2-3 days. Before serving again, let it sit at room temperature for a bit to soften.
