This delightful rhubarb and custard roulade features a light sponge cake filled with creamy custard and tangy rhubarb. It’s a lovely balance of sweet and tart flavors that everyone will enjoy!
Making this roulade is a fun little dance in the kitchen! I love rolling it up with my family—it’s messy but oh-so-worth it when you take a big slice. Perfect for special occasions or simply a treat!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is best for this recipe, but if it’s out of season, you can use frozen rhubarb. Just thaw it first, drain any excess water, and proceed as usual. I’ve made it with both, and they turn out great!
Eggs: Farm-fresh eggs give the best flavor and volume for the sponge. If you’re avoiding eggs, you can substitute with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) for a similar texture, but the flavor will be different.
Custard Powder: Instant custard powder is convenient. If you don’t have it, you can use a homemade custard recipe with cornstarch and egg yolks, but it will take a bit more effort. I love the instant version for the simplicity it brings!
Flour: Self-raising flour makes it easier to achieve a fluffy sponge. If you only have all-purpose flour, mix in 1½ tsp baking powder per 100g of flour as a substitute.
How Do I Roll the Roulade Without Cracking It?
Rolling the sponge correctly is essential to avoid cracks. Here’s how to do it successfully:
- Once the sponge is baked, dust a clean tea towel with caster sugar to prevent sticking.
- Invert the sponge onto the towel while it’s still warm. Gently peel off the parchment paper.
- Starting at the short edge, roll the sponge up tightly with the towel. The warmth helps it hold the rolled shape better.
- Let it cool completely in this rolled position before unrolling it.
This method will give your roulade a beautiful shape, making it impressive when you slice it!
Easy Rhubarb and Custard Roulade
Ingredients You’ll Need:
For the Sponge:
- 4 large eggs
- 100g (½ cup) caster sugar
- 100g (¾ cup) self-raising flour, sifted
- 1 tsp vanilla extract
For the Rhubarb Filling:
- 300g rhubarb, washed and cut into 2-inch pieces
- 50g (¼ cup) caster sugar
- 2 tbsp water
For the Custard Filling:
- 250ml (1 cup) whole milk
- 1 tbsp custard powder or instant custard powder
- 2 tbsp caster sugar
- 1 tsp vanilla extract
For Decoration:
- Icing sugar, for dusting
How Much Time Will You Need?
This recipe will take you about 20 minutes to prepare and 30 minutes to bake, plus chilling time of at least 1 hour before serving. So, plan for around 2 hours total from start to finish. It’s well worth the wait for this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 180°C (350°F/gas mark 4). Prepare a 23x33cm Swiss roll tin by lining it with baking parchment, so your sponge doesn’t stick.
2. Make the Sponge:
In a large bowl, whisk together the eggs and caster sugar over a pot of simmering water (this method is called a bain-marie). Whisk until the mixture is warm and the sugar has dissolved, which should take about 5 minutes.
Now remove it from heat, and use an electric mixer to whisk the mixture until it’s thick, pale, and has tripled in volume. This should take about 5-8 minutes. You want it nice and airy!
3. Fold in the Flour:
Gently fold in the sifted self-raising flour and vanilla extract, being careful not to knock out too much of that precious air you’ve just whipped in. This is what makes it fluffy!
4. Bake the Sponge:
Pour the batter into your prepared tin, spreading it out evenly. Bake in the oven for 12-15 minutes, or until the sponge springs back when gently touched. Just keep an eye on it!
5. Prepare the Rhubarb Filling:
While the sponge is baking, let’s make the rhubarb filling! In a small pan, combine the rhubarb, sugar, and water. Cook over medium heat until the rhubarb is soft but not mushy, about 5-7 minutes. Drain it well and let it cool.
6. Make the Custard:
Now to make the custard! Mix the custard powder with a little bit of milk to create a smooth paste. In another pan, heat the remaining milk with sugar until it’s hot but not boiling. Stir in your custard paste and cook gently until it thickens, stirring constantly. Once thick, remove it from the heat, add the vanilla, and allow it to cool completely.
7. Roll the Sponge:
When your sponge is ready, turn it out onto a clean tea towel dusted with caster sugar. Carefully peel off the baking parchment. Now, roll it up from the short edge using the tea towel to help shape it into a tight spiral. Let it cool completely in this shape.
8. Assemble the Roulade:
Once the sponge is cool, gently unroll it. Spread the custard evenly over the surface, leaving a small border around the edges. Then, scatter the cooked rhubarb pieces evenly on top.
9. Final Roll:
Carefully re-roll the cake without the towel. Place it seam side down on a serving plate.
10. Decorate and Chill:
Lightly dust the roulade with icing sugar for a touch of sweetness. Now, pop it into the refrigerator for at least an hour to set before slicing. This will make serving easier and enhance the flavors!
Enjoy this easy and delicious rhubarb and custard roulade that balances the creamy filling with a light, fluffy sponge and a tangy rhubarb surprise inside! It’s sure to be a hit!
FAQ About Easy Rhubarb and Custard Roulade
Can I Use Frozen Rhubarb in This Recipe?
Absolutely! You can use frozen rhubarb; just make sure to thaw it beforehand and drain any excess water. This will help maintain the right texture and prevent the filling from becoming too watery.
What Should I Do If My Sponge Cake Cracks While Rolling?
If your sponge cracks, don’t worry! Sometimes this happens, especially if it’s not rolled gently enough. Simply cover cracks with the custard and rhubarb filling, and they’ll be hidden when you serve it. Make sure to roll while the sponge is still warm for better flexibility!
How Do I Store Leftover Roulade?
Store any leftover roulade in an airtight container in the refrigerator for up to 2 days. Just be sure to slice it before storing, as this helps retain moisture and keeps the roulade fresh!
Can I Make This Roulade Gluten-Free?
Yes, you can! Substitute the self-raising flour with a gluten-free flour blend that includes a leavening agent. Just make sure to check the packaging for equivalent measurements!
