Tasty Rhubarb Jelly Roll Cake

If you ask me, a jelly roll cake is one of those desserts that looks fancy but really isn’t that hard to pull off.

This rhubarb version takes a light, springy cake and rolls it up with tangy rhubarb compote for a dessert that tastes like spring. The soft cake pairs with the tart filling, and a simple glaze with lemon and vanilla ties everything together.

The trick is getting your eggs to room temperature and rolling the cake while it’s still warm so it doesn’t crack. A dusting of icing sugar keeps it from sticking, and you’re pretty much good to go.

It’s a nice dessert for when you want something a little different, and it’s perfect for showing off those fresh stalks of rhubarb.

What Kind of Rhubarb Should I Use?

For this jelly roll cake, you can use either red or green rhubarb stalks, though the red variety will give your compote a prettier pink color. Fresh rhubarb is ideal when it’s in season during spring and early summer – look for firm, crisp stalks without any brown spots or wilting. If fresh rhubarb isn’t available, frozen rhubarb works just as well for making the compote, and you don’t even need to thaw it first. Just remember to always trim off and discard the leaves before using rhubarb, as they’re toxic, and focus on using the stalks which should be chopped into small pieces for your compote.

Options for Substitutions

This jelly roll cake has some room for swaps, though a few ingredients are best left as-is:

• Rhubarb compote: You can swap rhubarb compote for strawberry jam, raspberry preserves, or lemon curd. Just make sure whatever filling you use isn’t too runny, or it’ll seep out when you roll the cake.
• Eggs: The eggs are really important for this recipe – they give the cake its structure and help it roll without cracking. I wouldn’t recommend substituting these.
• Flour: All-purpose flour works best here, but if you need a gluten-free option, try a 1-to-1 gluten-free baking flour. The cake might be slightly more delicate, so roll it gently.
• Vanilla essence: Vanilla extract works just as well as vanilla essence. You can also try almond extract for a different flavor, but use only half the amount since it’s stronger.
• Lemon juice: If you don’t have lemon juice for the icing, a splash of milk or water will work to thin out the icing sugar to the right consistency.

Watch Out for These Mistakes While Baking

The biggest mistake when making a jelly roll is overbaking the cake, which makes it crack when you try to roll it – keep a close eye on it and pull it out as soon as it springs back lightly to the touch, usually right around that 10-minute mark.

Rolling the cake while it’s still warm is crucial, so don’t let it cool completely before the first roll, or you’ll end up with a cracked mess instead of a pretty spiral.

Make sure your rhubarb compote isn’t too watery before spreading it on the cake, as excess moisture will make the cake soggy and harder to slice – if it looks runny, simmer it a bit longer to thicken it up.

Finally, resist the urge to overfill the cake with compote, since too much filling will just squeeze out the sides when you roll it, leaving you with a sticky situation and an uneven roll.

What to Serve With Rhubarb Jelly Roll Cake?

This rhubarb jelly roll cake is perfect for afternoon tea or as a light dessert after dinner. A dollop of freshly whipped cream or a scoop of vanilla ice cream on the side really complements the tart rhubarb filling and helps balance out the sweetness. I love serving it with a hot cup of coffee or tea, especially Earl Grey, which pairs nicely with the fruity flavors. You could also add some fresh berries like strawberries or raspberries on the plate for a little extra color and freshness.

Storage Instructions

Store: Keep your rhubarb jelly roll wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 3 days. The cake stays moist and the rhubarb filling keeps its tangy flavor really well when chilled.

Serve: This cake is actually best served cold or at room temperature. I like to take it out of the fridge about 20 minutes before serving so it’s not too cold, but still has that nice firm texture that makes slicing easier.

Freeze: You can freeze the jelly roll for up to 2 months if you wrap it really well in plastic wrap and then aluminum foil. Thaw it overnight in the fridge before serving, and dust with a bit of fresh icing sugar to brighten it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 20-24 g
• Fat: 10-13 g
• Carbohydrates: 250-280 g

Ingredients

For the cake:

• 2/3 cup all-purpose flour
• 1 1/2 tbsp icing sugar
• 4 eggs (room temperature, about 70°F)
• 3/4 cup sugar
• 1 1/2 tsp vanilla essence
• Pinch of salt

For the filling:

• 2 cups rhubarb compote (strained to remove excess liquid)

For the glaze:

• 3/4 cup icing sugar (sifted to remove lumps)
• 1 tbsp lemon juice (freshly squeezed for best flavor and acidity)
• 1 tsp vanilla essence (I prefer Nielsen-Massey for this)
• 1/2 tsp lemon zest

Step 1: Prepare the Pan and Preheat the Oven

• Butter for greasing parchment paper

Heat your oven to 375°F.

While it preheats, line a 9×13 inch baking sheet (or similar rectangular pan) with parchment paper, then lightly butter the paper.

This prevents sticking and makes it easier to flip the delicate cake later.

Set aside.

Step 2: Prepare the Dry Ingredients and Prepare the Rhubarb Mixture

• 2/3 cup all-purpose flour
• 1 1/2 tbsp icing sugar
• 2 cups rhubarb compote
• 3/4 cup icing sugar
• 1 tbsp lemon juice
• 1 tsp vanilla essence
• 1/2 tsp lemon zest

While the oven heats, sift together the flour and 1 1/2 tablespoon icing sugar in a small bowl to remove any lumps and aerate the flour—this ensures a light, tender crumb.

Set aside.

In a separate bowl, whisk together the rhubarb compote, 3/4 cup sifted icing sugar, lemon juice, 1 teaspoon vanilla essence, and lemon zest until well combined.

I like to taste this filling at this point and adjust the lemon juice if needed—it should have a bright, tart edge that balances the sweetness of the cake.

Step 3: Whip the Eggs and Sugar to Create an Airy Foam

• 4 eggs
• 3/4 cup sugar
• 1 1/2 tsp vanilla essence
• Pinch of salt

Using an electric mixer on high speed, beat the room-temperature eggs with 3/4 cup sugar and 1 1/2 teaspoon vanilla essence for about 10 minutes until the mixture is pale, thick, and roughly tripled in volume.

The mixture should form a ribbon when the beaters are lifted—this incorporates air that gives the cake its characteristic light, spongy texture.

I always make sure my eggs are at room temperature because cold eggs take longer to whip and won’t incorporate as much air.

Step 4: Fold in the Dry Ingredients and Bake the Cake

• dry ingredient mixture from Step 2
• whipped egg mixture from Step 3

Gently sift the dry ingredient mixture from Step 2 over the whipped egg foam in two additions, folding carefully with a rubber spatula after each addition until just combined—do not overmix or you’ll deflate the air bubbles.

Pour the batter evenly onto the prepared pan and bake for about 10 minutes until the top is light golden and springs back when lightly touched.

The cake should still be moist and tender, not dry.

Step 5: Cool and Roll the Cake

• baked cake from Step 4
• rhubarb mixture from Step 2

Remove the hot cake from the oven and immediately turn it out onto a clean piece of parchment paper.

Gently peel away the baking paper from the top of the cake.

While the cake is still warm, spread the rhubarb mixture from Step 2 evenly across the surface, leaving a small border on all sides.

Starting from one long edge, tightly roll the cake into a log using the parchment paper to help guide it, then carefully slide it onto a serving platter seam-side down.

Step 6: Make and Drizzle the Icing Glaze

• 3/4 cup icing sugar
• 1 tbsp lemon juice

Whisk together 3/4 cup sifted icing sugar and 1 tablespoon fresh lemon juice until smooth and pourable—the glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.

Drizzle the glaze over the cooled rhubarb jelly roll in a decorative pattern.

Let it set for a few minutes before serving.

Tasty Rhubarb Jelly Roll Cake

Delicious Tasty Rhubarb Jelly Roll Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 8 slices

Calories: 1225

Ingredients Method

Ingredients

  

For the cake::

• 2/3 cup all-purpose flour
• 1 1/2 tbsp icing sugar
• 4 eggs (room temperature, about 70°F)
• 3/4 cup sugar
• 1 1/2 tsp vanilla essence
• Pinch of salt

For the filling::

• 2 cups rhubarb compote (strained to remove excess liquid)

For the glaze::

• 3/4 cup icing sugar (sifted to remove lumps)
• 1 tbsp lemon juice (freshly squeezed for best flavor and acidity)
• 1 tsp vanilla essence (I prefer Nielsen-Massey for this)
• 1/2 tsp lemon zest

Method

 

1. Heat your oven to 375°F. While it preheats, line a 9x13 inch baking sheet (or similar rectangular pan) with parchment paper, then lightly butter the paper. This prevents sticking and makes it easier to flip the delicate cake later. Set aside.
2. While the oven heats, sift together the flour and 1 1/2 tablespoon icing sugar in a small bowl to remove any lumps and aerate the flour—this ensures a light, tender crumb. Set aside. In a separate bowl, whisk together the rhubarb compote, 3/4 cup sifted icing sugar, lemon juice, 1 teaspoon vanilla essence, and lemon zest until well combined. I like to taste this filling at this point and adjust the lemon juice if needed—it should have a bright, tart edge that balances the sweetness of the cake.
3. Using an electric mixer on high speed, beat the room-temperature eggs with 3/4 cup sugar and 1 1/2 teaspoon vanilla essence for about 10 minutes until the mixture is pale, thick, and roughly tripled in volume. The mixture should form a ribbon when the beaters are lifted—this incorporates air that gives the cake its characteristic light, spongy texture. I always make sure my eggs are at room temperature because cold eggs take longer to whip and won't incorporate as much air.
4. Gently sift the dry ingredient mixture from Step 2 over the whipped egg foam in two additions, folding carefully with a rubber spatula after each addition until just combined—do not overmix or you'll deflate the air bubbles. Pour the batter evenly onto the prepared pan and bake for about 10 minutes until the top is light golden and springs back when lightly touched. The cake should still be moist and tender, not dry.
5. Remove the hot cake from the oven and immediately turn it out onto a clean piece of parchment paper. Gently peel away the baking paper from the top of the cake. While the cake is still warm, spread the rhubarb mixture from Step 2 evenly across the surface, leaving a small border on all sides. Starting from one long edge, tightly roll the cake into a log using the parchment paper to help guide it, then carefully slide it onto a serving platter seam-side down.
6. Whisk together 3/4 cup sifted icing sugar and 1 tablespoon fresh lemon juice until smooth and pourable—the glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Drizzle the glaze over the cooled rhubarb jelly roll in a decorative pattern. Let it set for a few minutes before serving.