Rhubarb Custard Roulade

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Rhubarb and Custard Roulade Recipe

The first time I tasted the combination of tender rhubarb and sweet custard in a roulade, I knew I had to recreate it at home – the flavors danced on my palate, a perfect harmony of tart and sweet that left me craving more.

I remember a sunny Sunday afternoon in my grandmother’s kitchen, where the scent of freshly baked pastry and the sound of laughter filled the air, and the star ingredient was, of course, the vibrant rhubarb from her garden.

As I perfected this Rhubarb and custard roulade recipe over the years, I found that the key to its success lay in the balance of flavors and textures, and the love that goes into making it – This Rhubarb and custard roulade recipe quickly became a cherished family favorite.

Why You’ll Love This Rhubarb and custard roulade recipe

  • The delicate crunch of the pastry giving way to a tender, custard-filled center.
  • A flavor profile that’s both familiar and exciting, with the sweetness of the custard balanced by the tartness of the rhubarb.
  • It can be ready in under an hour, perfect for a quick dessert or snack.
  • The recipe is foolproof, with easy-to-follow steps that ensure success even for beginners.
  • It’s perfect for any occasion, from a family dinner to a dinner party with friends.

Ingredients You’ll Need

  • 250g rhubarb, cut into 5cm pieces
  • 150g granulated sugar
  • 100g unsalted butter, softened
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup custard powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks

The rhubarb, with its beautiful pink color and tart flavor, is the star of the show, while the custard adds a rich, creamy element that complements it perfectly – together, they create a delightful harmony of flavors and textures that will leave you wanting more.

Expert Tips for the Best Rhubarb and custard roulade recipe

  • Make sure to not overmix the pastry dough, as this can lead to a tough, dense texture – instead, mix the ingredients just until they come together in a ball.
  • A common mistake is to overbake the roulade, which can cause it to dry out – keep an eye on it, and remove it from the oven when it’s still slightly tender in the center.
  • For a pro upgrade, try adding a sprinkle of powdered sugar on top of the roulade before baking, which will give it a beautiful, caramelized crust.
  • The roulade is done when it’s golden brown and firm to the touch – if you’re unsure, try inserting a toothpick into the center, which should come out clean.
  • You can make the pastry dough ahead of time and store it in the fridge for up to a day, which will save you time and effort when you’re ready to assemble the roulade.

Variations and Substitutions

You can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend, or swap out the custard for a dairy-free alternative – for a bold flavor twist, try adding a teaspoon of vanilla extract or a handful of chopped nuts to the filling.

How to Store and Reheat

The roulade will keep in the fridge for up to 3 days, wrapped tightly in plastic wrap or aluminum foil – to reheat, simply place it in the oven at 350°F for 10-15 minutes, or until warmed through – you can also freeze it for up to 2 months, which will preserve its texture and flavor.

Frequently Asked Questions

What’s the best way to serve the roulade?

The roulade is best served warm, sliced into thick pieces and topped with a dollop of whipped cream or a sprinkle of powdered sugar – you can also serve it at room temperature, which will allow the flavors to meld together and the textures to shine.

Can I make the roulade ahead of time?

Yes, you can make the roulade ahead of time and store it in the fridge for up to a day – simply assemble the roulade, wrap it tightly in plastic wrap or aluminum foil, and bake it when you’re ready to serve.

How do I know when the roulade is done?

The roulade is done when it’s golden brown and firm to the touch – if you’re unsure, try inserting a toothpick into the center, which should come out clean – you can also check the internal temperature, which should be around 190°F.

I hope you enjoy making and eating this Rhubarb and custard roulade recipe as much as I do – it’s a true delight, and one that’s sure to become a cherished family favorite – so go ahead, give it a try, and let me know what you think!

✦ Recipe Card ✦

Rhubarb Roulade

⏱️
PREP
20 mins
🔥
COOK
40 mins
⏰
TOTAL
60 mins
👤
SERVES
8 servings
🔥 Calories 420 kcal💪 Protein 20g🌾 Carbs 30g🫙 Fat 18g
 

🧂 Ingredients

250g rhubarb, cut into 5cm pieces
150g granulated sugar
100g unsalted butter, softened
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1 cup custard powder
1 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1 cup whole milk
1/4 cup granulated sugar
2 large egg yolks
 

👩‍🍳 Instructions

  1. 1Preheat oven to 180°C (350°F). Line a 25x35cm baking tray with parchment paper.
  2. 2In a large bowl, whisk together flour, custard powder, baking powder, and salt.
  3. 3In a separate bowl, whisk together eggs, vanilla extract, and granulated sugar.
  4. 4Add softened butter to egg mixture and whisk until combined.
  5. 5Gradually add flour mixture to egg mixture and whisk until smooth.
  6. 6Pour batter into prepared baking tray and smooth top.
  7. 7Bake for 20 minutes, then reduce oven temperature to 160°C (325°F) and bake for an additional 20 minutes.
  8. 8Allow roulade to cool completely in the baking tray.
  9. 9In a separate bowl, whisk together heavy cream, whole milk, granulated sugar, and egg yolks.
  10. 10In a separate saucepan, combine rhubarb and 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until rhubarb is tender.
  11. 11Roll roulade into a tight log and slice into 1cm thick slices.
  12. 12Serve with rhubarb and custard mixture.
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