Rhubarb and Custard Roulade, from Great British Chefs

Rhubarb and Custard Roulade is a delicious and unique dessert that is sure to impress your guests.

The combination of tangy rhubarb and sweet custard is a match made in heaven.

It can be made ahead of time, so it’s perfect for entertaining.

This dessert is quite rich and indulgent, so it should be enjoyed in moderation as part of a balanced diet.

It takes some time to prepare and needs to chill in the fridge for at least an hour before serving.

Rhubarb is a good source of fiber, vitamin C, and calcium.
It has been linked to improved digestion, blood sugar control, and bone health.

1.	Preheat the oven to 180°C.
2.	In a large bowl, whisk together the eggs and caster sugar until pale, thick and doubled in size.
3.	Fold in the self-raising flour until just combined.
4.	Pour the mixture into a baking tin and smooth the surface.
5.	Bake for 8-10 minutes or until golden and springy to the touch.
6.	Meanwhile, cut the rhubarb into small pieces and place in a baking tray.
7.	Split the vanilla pod and use a knife to scrape out the seeds.
8.	Mix the seeds with the caster sugar and sprinkle over the rhubarb.
9.	Bake for 10-15 minutes or until tender.
10.	Spread the cold custard over the sponge, then top with the rhubarb.
11.	Whip the double cream and spread over the rhubarb.
12.	Starting from one of the shorter ends, use the parchment paper to help you roll up the sponge into a roulade.
13.	Chill in the fridge for at least an hour to set before serving.
14.	Dust with icing sugar before serving.