I made this for our monthly cousin dinner. It was really yummy. I was really nervous because I have never made a roll before and I have never cooked rhubarb before. But it turned out great so I thought I'd share.
Gourmet Cookbook (Thanks Emily! I love this cookbook!)
4 large eggs, separated
8 T granulated sugar
1 t vanilla extract
1/8 t salt
3/4 c all-purpose flour
1 lb rhubarb stalks, trimmed and finely chopped
1/2 c granulated sugar
Garnish: Powdered sugar for dusting
Accompaniment: Lightly sweetened whipped cream
Special equipment: A 15-by-10-by-1 inch baking sheet
Make the Cake: Put a rack in the middle of the oven and preheat oven to 350F. Butter baking sheet and line with wax paper. Butter paper and dust with flour, knocking out excess. (I used Pam, and it didn't work too well. When I do it next time, I'll either use butter or A LOT of pam).
Beat together yolks, 5T of sugar, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.
Beat whites and salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 T sugar a little at a time, beating until whites just hold stiff peaks.
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 throughly incorporated.
Spread batter evenly on lined sheet and bake until top is pale and dry to the touch, 10 to 12 minutes. Transfer sheet with cake to a rack, cover cake with a kitchen towel, and cool for 5 minutes.
Meanwhile, make the filling: Combine rhubarb and sugar in a 12-inch nonstick skillet and cook over moderately high heat, stirring, until rhubarb is reduced to a thick puree, about 8 minutes. . Spread filling on a plate and refrigerate for 5 minutes.
Assemble the roulade: Remove towel and position cake with a short end nearest you. Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short end. Put a platter next to far end of cake. Beginning with short side near you 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. cool cake for 45 minutes.
Dust cake generously with confectioners' sugar. Slice with a serrated knife and serve with whipped cream.
The rhubarb filling can be made up to 1 day ahead and refrigerated, covered.
Mine is far from perfect, but for my first time I don't think it was too bad. Anyway, it still tasted delicious!