Rhubarb Jellyroll Cake

  • Preparation 30 MIN
    Cooking 10 MIN
    Cooling 2 H
  • Servings 10


Jellyroll Cake

Icing (optional)


Jellyroll Cake

  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a 43 x 30 cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter the paper and sides.
  2. In a bowl, combine the flour and icing sugar.
  3. In another bowl, beat the eggs, sugar and vanilla with an electric mixer until frothy, triples in volume and forms a ribbon off the beaters, about 10 minutes.
  4. Sift the dry ingredients over the egg mixture folding gently while sifting, using a spatula or a whisk.
  5. Spread the batter on the baking sheet. Bake for about 10 minutes or until a toothpick inserted in the centre of the cake comes out clean. Flip over parchment paper and cover with a clean cloth. Let cool to room temperature.
  6. Spread the rhubarb compote over the cooled cake. Roll the cake from the short side and place on a serving dish. Refrigerate for 1 hour or until ready to serve.


  1. In a bowl, combine the icing sugar and lemon juice. Pour over the cake.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving without icing

Content % Daily Value
Calories 225  
Total Fat 2.4 g  
Saturated Fat 1 g  
Sodium (salt) 30 mg  
Carbohydrates 47 g  
Fibre 1 g  
Protein 4 g