RASPBERRY AND RHUBARB SWISS ROLL
A serrated knife ensures clean slices and minimal squishing with all cake roll recipes.
Provided by Vallery Lomas
Time 2h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.
- In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.
- Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.
- Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
- For filling: In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
- In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form.
- Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10.
Nutrition Facts : Calories 212 kcal, Carbohydrate 25 g, Cholesterol 101 mg, Protein 5 g, SaturatedFat 6 g, Sodium 89 mg, Sugar 17 g, Fat 11 g, UnsaturatedFat 4 g
RASPBERRY & RHUBARB SWISS ROLL
This recipe adapted from Better Homes & Gardens. Sweet and creamy with 'minimal squish' while being sliced, Raspberry & Rhubarb Swiss Roll is Spring's breath of fresh air recipe.
Provided by Jenny from Not Entirely Average
Categories Dessert
Time 2h35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray. Use a bench scraper to remove air bubbles.
- In a large bowl and using a handheld mixer, beat eggs, 1/2 cup granulated sugar, and a dash salt on medium for 2 minutes. Gently increase speed to medium-high; beat 10 minutes or until thick and light in color. This is crucial to reach the viscous stage needed to achieve a springy sponge, so go the whole 10 minutes, longer if necessary.
- Sift flour over egg mixture and gently fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. ** Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. The circles can all be relatively the same size, or all different sizes. Bake 2 minutes. Spread remaining batter over circles. Bake 8 minutes more or until cake is golden and springs back when lightly touched.
- Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel liberally with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.
- For the filling, in a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries. I use a potato masher to hasten the mashing. Reduce heat and simmer, uncovered, about 10 minutes or until fruit is very well softened. Remove from heat and allow to cool slightly. Place in a blender or food processor. Cover and blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.
- In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla. Beat until soft peaks form.
- Unroll cake. Spread the fruit puree. This layer will be rather thin. Spread cream mixture evenly over puree. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover and chill at least 2 hours. Before serving, dust liberally with powdered sugar and garnish with additional loose raspberries if desired.
Nutrition Facts : ServingSize 1 serving, Calories 1612 kcal, Carbohydrate 115 g, Protein 45 g, Fat 109 g, SaturatedFat 59 g, Cholesterol 1055 mg, Sodium 1205 mg, Fiber 14 g, Sugar 31 g
RHUBARB LEMON CAKE ROLL
Steps:
- Make filling:
- In a heavy saucepan cook rhubarb with sugar over moderate heat, stirring often, 20 to 25 minutes, or until rhubarb is a thick purée (about 1 1/2 cups). In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin to rhubarb and stir over low heat 1 minute, or until gelatin is dissolved. Transfer filling to a metal bowl set in a bowl of ice and cold water and stir occasionally until cooled and thickened.
- Make cake:
- Preheat oven to 350°F. Line the bottom of a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with foil. Grease foil and dust with flour, knocking out excess.
- In a bowl with an electric mixer beat egg yolks, 1/4 cup of the granulated sugar, zest, and vanilla until thick and pale and mixture forms a ribbon when beaters are lifted.
- In a large bowl with cleaned beaters beat egg whites with salt until they hold soft peaks. Beat in the remaining 1/4 cup granulated sugar gradually and beat whites until they hold stiff peaks.
- Stir one third of whites into yolk mixture to lighten it and fold in remaining whites gently but thoroughly. Sift flour and cornstarch over batter and fold in until batter is just combined.
- Spread batter evenly in prepared pan and bake in middle of oven 6 to 9 minutes, or until cake is lightly colored and springs back when pressed lightly.
- Dust a kitchen towel generously with confectioners' sugar and invert cake onto it. Remove foil carefully from cake. Starting with a long side, roll up cake loosely and gently in the towel and cool 30 minutes.
- Make lemon syrup:
- In a very small saucepan bring all ingredients to simmer, stirring until sugar is dissolved. Keep syrup warm.
- Assemble cake:
- Unroll cake carefully and brush with half of the warm syrup. Spread cake with filling and reroll cake carefully. Transfer cake to a platter, seam side down, and brush with remaining syrup. Chill roll, covered loosely, at least 2 hours or overnight.
- Make lemon glaze:
- In a small bowl stir together sugar and lemon juice to make a pourable glaze.
- Transfer glaze to a small resealable plastic bag and snip one corner to make a small hole. Trim ends of cake diagonally and squeeze glaze decoratively over cake.
- Serve cake, sliced crosswise, with White Chocolate Toasted Almond Semifreddo.
BISCUIT-JELLY ROLL WITH RHUBARB AND RASPBERRIES
When buttermilk biscuit dough gets the jelly roll treatment, this delicious hybrid is the result. The jammy fruit filling is made in the oven, not on the stovetop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
- Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
- Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.
RASPBERRY-RHUBARB SLAB PIE
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.
Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY RHUBARB PIE
-Joy Allred, Heber City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
Nutrition Facts : Calories 415 calories, Fat 15g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 286mg sodium, Carbohydrate 68g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY RHUBARB SAUCE
This quick & easy sauce has a sweet-tart taste! Its perfect over ice cream, regular or frozen yogurt or fresh fruit such as strawberries or sliced peaches.
Provided by CountryLady
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
- Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
- Remove from heat, stir in remaining ingredients& let cool.
Nutrition Facts : Calories 197.4, Fat 0.7, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 49.2, Fiber 7.3, Sugar 38.4, Protein 2
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
RASPBERRY-RHUBARB CRISP
Rhubarb reminds me so much of summertime desserts when I was a child. My Mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. I couldn't wait to try this recipe from Sunset Magazine. We weren't disappointed! We like this with vanilla ice cream but it would also be good with sweetened whipped cream.
Provided by Hey Jude
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
- Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
- Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition Facts : Calories 520.7, Fat 23.3, SaturatedFat 10.5, Cholesterol 40.7, Sodium 168.9, Carbohydrate 76.2, Fiber 8.8, Sugar 47.4, Protein 6.4
More about "raspberry and rhubarb swiss roll food"
RASPBERRY SWISS ROLL (STEP BY STEP) - EMMA DUCKWORTH BAKES
From emmaduckworthbakes.co.uk
RASPBERRY AND LEMON SWISS ROLL OR ROULADE WHERE IS MY ...
From writingabusinessplanksl.com
STRAWBERRY, RASPBERRY AND RHUBARB CRISP - COMPLETELY DELICIOUS
From completelydelicious.com
RHUBARB AND CUSTARD ROULADE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RHUBARB RASPBERRY FOOL - CELEBRATING SWEETS
From celebratingsweets.com
SWISS ROLL RECIPES ON TRIVET RECIPES: A RECIPE SHARING ...
From trivet.recipes
RASPBERRY AND RHUBARB SWISS ROLL | PUNCHFORK
From punchfork.com
RASPBERRY RHUBARB JAM RECIPE - A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
RASPBERRY AND RHUBARB SWISS ROLL - PRESSREADER
From pressreader.com
RASPBERRY SWISS ROLL - BONNE MAMAN
From bonnemaman.co.uk
RHUBARB AND RASPBERRY SPONGE CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
RASPBERRY & RHUBARB SWISS ROLL - #DESSERT #DESSERTS #CAKE ...
From nl.pinterest.com
RASPBERRY-RHUBARB SLAB PIE - THE SPLENDID TABLE
From splendidtable.org
RASPBERRY AND RHUBARB SWISS ROLL | SAILINGGIRAFFE | COPY ...
From copymethat.com
RASPBERRY SWISS ROLL - FOOD NETWORK
From foodnetwork.co.uk
THE RAMPANT RASPBERRY | RHUBARB & RASPBERRIES
From rhubarbandraspberries.wordpress.com
RASPBERRY SWISS ROLL RECIPE - BBC FOOD
From bbc.co.uk
RHUBARB & CUSTARD SWISS ROLL: RACHEL ALLEN
From rte.ie
MASCARPONE CREAM WITH RHUBARB AND RASPBERRIES | RECIPE ...
From kitchenstories.com
RASPBERRY SWISS ROLL RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY AND RHUBARB SWISS ROLL | SAILINGGIRAFFE | COPY ...
From copymethat.com
GLUTEN-FREE RASPBERRY & LEMON SWISS ROLL RECIPE | RECIPE ...
From pinterest.ca
RASPBERRY SWISS ROLL RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RASPBERRY AND RHUBARB SWISS ROLL | RECIPE | CAKE ROLL ...
From pinterest.ca
BAKE RECIPES ON TRIVET RECIPES: A RECIPE SHARING SITE FOR ...
From trivet.recipes
RASPBERRY SWISS ROLL CAKE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
RASPBERRY SWISS ROLL CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RASPBERRY & RHUBARB SWISS ROLL - YOUTUBE
From youtube.com
RASPBERRY-RHUBARB CRUMBLE BARS - CRUMB: A FOOD BLOG
From crumbblog.com
[OC] RHUBARB SWISS ROLL : FOOD
From reddit.com
RASPBERRY AND RHUBARB SWISS ROLL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAM ROLL WITH STRAWBERRY-RHUBARB CREAM | FRUSANO.COM
From frusano.com
RASPBERRY SWISS ROLL RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
RASPBERRY AND RHUBARB SWISS ROLL | BETTER HOMES & GARDENS ...
From mastercook.com
RASPBERRY & RHUBARB SWISS ROLL - YOUTUBE
From youtube.com
RHUBARB & CUSTARD SWISS ROLL: RACHEL ALLEN – FOODAWARE
From foodaware.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love