Recipe information
Total Time
45 minutes
Yield
Makes 6 servings
Ingredients
For cake
For filling
Preparation
Make cake:
Step 1
Preheat oven to 350°F. Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper. Butter paper and dust with flour, knocking out excess.
Step 2
Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
Step 3
Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
Step 4
Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
Step 5
Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes. Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
Cook rhubarb while cake is baking:
Step 6
Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick purée, about 8 minutes. Spread filling on a plate and chill 5 minutes.
Make roulade:
Step 7
Remove towel and arrange cake with a short side nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side. Put a platter next to far end of cake. Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style. Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
Step 8
Dust cake generously with confectioners sugar, then slice with a serrated knife.
