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Roll: Way-Too-Simple Rhubarb Jelly Roll

Source of Recipe

Terry Davidson, Leola, PA


Recipe Introduction

1st Place Rhubarb Dessert Division At Kitchen Kettle Village's 22nd Annual Rhubarb Festival

List of Ingredients

Cake Ingredients

3 eggs
1 cup white sugar
1 teaspoon vanilla
1 cup cake flour
1 teaspoon baking powder
1/2 cup boiling water

Rhubarb Filling Ingredients

5 cups fresh rhubarb, diced
1 small package Strawberry Jello
3 cups white sugar



Recipe

Preheat oven to 350°F.

Prepare cake. Line Jelly roll pan with foil that has been liberally greased.
Beat eggs well, on high speed, for 3-5 minutes. Gradually add sugar until creamy. Stir in vanilla. Mix flour and baking powder together and gradually add to egg mixture. Stir in boiling water. Pour into prepared pans. Bake at 350ºF. for 15 minutes. Invert onto clean, warm, damp tea towel. Remove foil and roll up with towel from narrow side. Cool on wire rack.

Prepare Rhubarb Filling. Cook rhubarb in large saucepan. Add sugar and stir well. Add Jello and stir until completely dissolved.

Assembly. When cake has cooled thoroughly, unroll and spread with 2/3 cup rhubarb filling mixture. Re-roll. Trim ends. Sprinkle liberally with powdered sugar before serving.