Rhubarb and custard roulade

Want to enjoy the classic pairing of rhubarb and custard in summer months? Try this delectable chilled dessert.

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I don't consider myself to be particularly green fingered, but rhubarb is a summer fruit that I have no trouble growing as it just takes care of itself. Every so often I cut a few stalks off to make a pie or crumble, and without a moan or a whine my little plant produces a few more in just a short space of time. If we become a little impatient for the new stalks to grow I can sweet talk my allotment friend, who is always willing to pop a carrier bagful round, in exchange for the 'bake of the day'.

Rhubarb crumble or pie is not a dessert that you would associate with summer, instead serving it after a good Sunday roast in the cooler months, with steaming hot custard. This roulade is a great way to enjoy that classic pairing of rhubarb and custard in a chilled dessert, perfect to follow a summer salad or barbecue.

Ingredients

Metric

Imperial

For the sponge

  • 3 eggs
  • 75g of caster sugar
  • 75g of self-raising flour

For the filling

  • 200g of rhubarb
  • vanilla pod
  • 20g of caster sugar
  • 300ml of custard, cold
  • 300ml of double cream
  • icing sugar

Method

1
Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper
2
Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible
3
Pour the batter into the prepared tin and spread to the edges
4
Bake for approximately 8 minutes, until lightly golden and springy to the touch
5
Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling
6
Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool
7
Drain the juice from the rhubarb and pat dry on kitchen paper
8
Unroll the sponge. Tear the rhubarb into strips and place on the sponge
9
Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb
10
Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving
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Helen is a recipe developer and food blogger living in the Midlands with her husband and three children.

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