Rhubarb and custard roulade

60 minutes


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


Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper
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
Pour the batter into the prepared tin and spread to the edges
Bake for approximately 8 minutes, until lightly golden and springy to the touch
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
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
Drain the juice from the rhubarb and pat dry on kitchen paper
Unroll the sponge. Tear the rhubarb into strips and place on the sponge
Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb
Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving