rhubarb pavlova roulade sliced

Rhubarb Pavlova Roulade

This rhubarb pavlova roulade is a fun combination of two “fancy” desserts: meringue pavlova and roulade cake! The recipe instructs you to bake the pavlova flat in a pan, then roll the resulting cake into a roll filled with whipped cream and roasted rhubarb. The final cake tastes like a cream-filled marshmallow, with bursts of tangy rhubarb and the occasional crunchy bite from the pavlova’s gently toasted exterior. The recipe is adapted from Zoë François‘ new cookbook, Zoë Bakes Cakes!

zoe bakes rhubarb pavlova roulade

Why You Should Make This Rhubarb Pavlova Roulade

Here are all the reasons to make this rhubarb pavlova roulade:

This rhubarb pavlova roulade comes from Zoë François‘ cookbook, Zoë Bakes Cakes!

If you’re a baker, you probably already know Zoë. She is the co-author of the much beloved cookbook series, Artisan Bread in Five Minutes a Day. She’s also the baker and blogger behind the popular blog and Instagram account, @zoebakes. There, you can find many tutorials for sophisticated and intermediate-level desserts like this three layer baked Alaska, this operatic diva cake, and today’s recipe for rhubarb pavlova roulade. And last but not the least, she’s also the host of her very own baking TV series on Magnolia Network! What a star.

This rhubarb pavlova roulade combines two cake desserts: meringue pavlova and roulade sponge cake.

This recipe is for the folks looking to step up their baking game! Why? The recipe combines two desserts—meringue pavlova and roulade sponge cake—into one. The recipe instructs you to make a meringue, similar to what you would need to make for pavlova. However, instead of shaping it into a pavlova, the recipe then instructs you to bake it in a sheet pan like a sheet cake! You then roll up the resulting sheet cake like you would a sponge cake for a roulade. It’s a great recipe for those ambitious bakers looking for a new challenge beyond the usual cakes and cookies!

You can easily customize this rhubarb pavlova roulade with your favorite fruit.

Although the recipe in Zoë’s book instructs you to use rhubarb, I noticed that she uses a variety of different fruits in her process photos. Specifically, she uses blueberries and peaches—both of which sound delicious! But that being said, you can swap out the rhubarb with whatever fruit you have on hand, fresh or frozen. Feel free to customize the recipe and make it your own!

rhubarb pavlova roulade recipe

Rhubarb Pavlova Roulade Ingredients and Substitutions

Now that I’ve convinced you to make this rhubarb pavlova roulade recipe, here’s everything you need:

Shopping List for Rhubarb Pavlova Roulade

  • large eggs
  • cream of tartar
  • kosher salt
  • granulated sugar
  • cornstarch
  • pure vanilla extract
  • apple cider vinegar
  • fresh OR frozen rhubarb
  • confectioners’ sugar
  • heavy whipping cream

And let’s talk about some of the recipe’s key ingredients and potential substitutions:

Large Egg Whites

You need 5 large egg whites to make rhubarb pavlova roulade.

Can I use egg whites from a carton to make rhubarb pavlova roulade?

Yes! To do so, simply follow the carton’s instructions to measure out the equivalent needed for 5 large egg whites.

Can I use aquafaba instead of egg whites to make rhubarb pavlova roulade?

In theory, yes. Vegan bakers often use aquafaba, the leftover liquid from a can of chickpeas, as an egg replacer. Why? It foams and whips up very similarly to regular egg whites.

However, because I haven’t done it myself, I can’t guarantee the results. But if you want to give it a go, check out this aquafaba article from The Kitchn! They have some guidelines on how you can replace egg whites with aquafaba.

Cream of Tartar

You need ⅛ teaspoon cream of tartar to make rhubarb pavlova roulade.

What is cream of tartar?

Cream of tartar is an acidic by-product of fermenting grapes into wine; bakers primarily use it to stabilize meringues and whipped creams. Although not many modern recipes call for cream of tartar, it’s worth keeping around because it lasts forever and when you need it, you really need it. Store cream of tartar in a cool, dry place and always give it a quick look and a sniff before using it. It should be white in color with no major clumps, and it will smell mildly acidic.

Do I really need cream of tartar to make rhubarb pavlova roulade?

No, not really. According to Zoë’s original recipe in her book, the cream of tartar is optional. She only recommends using it if you’re using older eggs that have been sitting in your fridge for a while. Doing so will help the eggs whip up higher and maintain their shape while baking.

I also recommend using cream of tartar if you’re using aquafaba. Why? Check out this article about aquafaba in America’s Test Kitchen. They made the same muffin recipe with aquafaba, but used cream of tartar in one version of the recipe and omitted in the other. The version with cream of tartar baked up much taller and fluffier than the version without the cream of tartar.

Kosher Salt

You need a pinch of kosher salt to make the pavlova roulade, plus an other pinch of kosher salt to make the rhubarb filling.

Why You Should Use Kosher Salt When Baking

I like to use kosher salt (as opposed to table salt) when baking. Its larger crystals make it difficult to confuse with granulated sugar. However, not all kosher salts are created equal. Some kosher salts have smaller granules than others, which will result in saltier tasting baked goods.

For consistency, I recommend sticking to one brand, and one brand only: Diamond Crystal kosher salt. It’s the only brand of salt I use when I develop recipes for Hummingbird High. Why? Diamond Crystal kosher salt is one of the few 100% pure salts in the grocery store. Other brands have additives that can add unexpected flavors to your desserts.

I can’t find Diamond Crystal kosher salt. Is Morton’s Coarse kosher salt okay?

Yes, with reservations. Morton’s Coarse kosher salt granules are much smaller, denser, and crunchier than Diamond Crystal. According to this Food52 article, the two are different shapes and sizes because of how they’re made. Morton’s is made by flattening salt granules into large thin flakes by pressing them through high-pressure rollers, whereas Diamond Crystal is formed by a patented method in which “upside-down pyramids [are] stacked one over the next to form a crystal.” You can even see a visualization of the different sizes in this Cook’s Illustrated article.

Okay, but what does that mean, exactly? 1 teaspoon of Morton’s will taste saltier than 1 teaspoon of Diamond Crystal. Wild, right? So if you follow my recipes exactly as they are written but use Morton’s instead of Diamond Crystal, the results will come out saltier. In fact, sometimes they will come out TOO salty. So if you’re using Morton’s instead of Diamond Crystal, reduce the salt in the recipe by half.

Want to learn more about Diamond Crystal versus Morton’s Coarse kosher salt? Definitely check out the Food52 and Cook’s Illustrated articles I linked to above, as well as this Taste article.

I can’t find Diamond Crystal OR Morton’s Coarse kosher salt. Can I just use table salt?

Yes, with reservations. If you use table salt, you’ll need to reduce the recipe’s salt quantity by half.

If you read my little essay about Diamond Crystal and Morton’s, you learned that Diamond Crystal kosher salt granules are larger than Morton’s kosher salt granules. The same principle applies to table salt versus kosher salt. Table salt granules are much smaller than kosher salt granules. As a result, 1 teaspoon of table salt tastes much saltier than 1 teaspoon of kosher salt… simply because it can hold more granules! Wild, right?

So if you follow my recipes exactly as they are written but use table salt instead of kosher salt, the results will come out saltier. If you’re using table salt instead of kosher salt, I recommend reducing the salt in the recipe by half.

Cornstarch

You need 4 teaspoons cornstarch to make rhubarb pavlova roulade.

I don’t have cornstarch. What can I use instead for rhubarb pavlova roulade?

You can use any starch thickener like arrowroot starch, potato starch, and tapioca starch in place of cornstarch.

However, I do not recommend using all-purpose flour. All-purpose flour absorbs liquid different amounts of liquid when compared to the starches I just listed. If you use all-purpose flour, there’s a good chance your meringue won’t set properly.

Apple Cider Vinegar

You need 1 teaspoon apple cider vinegar to make rhubarb pavlova roulade.

I don’t have apple cider vinegar. What can I use instead for rhubarb pavlova roulade?

You can use distilled white or white wine vinegar instead of apple cider vinegar in this rhubarb pavlova roulade.

Rhubarb

You need 4 cups fresh OR frozen rhubarb to make rhubarb pavlova roulade.

Do I really need rhubarb to make this rhubarb pavlova roulade?

No, you don’t need rhubarb to make this recipe. I mentioned earlier that this recipe was very customizable. Zoë herself uses blueberries and peaches to make this recipe in her book. So feel free to swap the rhubarb out with the fruit of your choice. I recommend strawberries or raspberries in their place—those berries would work really well with the meringue and cream!

slices of rhubarb pavlova roulade

How To Make Rhubarb Pavlova Roulade

Here are the basic steps to make rhubarb pavlova roulade from scratch:

First, make the pavlova roulade batter.

  1. Prep the ingredients for the pavlova roulade batter. (Prep Time: 5 minutes)
    Prepping the pavlova roulade batter is fairly simple. Simply separate out the egg whites (there’s no need to bring the eggs to room temperature beforehand—it’s easier to separate eggs when they’re cold!). Then, measure out the rest of the ingredients for the batter. That’s it!

  2. Make the pavlova roulade batter. (Work Time: 15 minutes)
    To make the pavlova roulade batter, whip the egg whites, cream of tartar, and salt to medium peaks. Then, add the water and sugar. The recipe instructs you to add the sugar slowly—if you add it all at once, it has a hard time dissolving in the meringue! After that, whisk until stiff, glossy peaks form, then fold in the cornstarch, vanilla, and vinegar in by hand. Pretty easy, right?

  3. Bake the pavlova roulade batter. (Bake Time: 25 minutes)
    Now, spread the batter (which will resemble a shiny, fluffy soft meringue at this point) in the prepared sheet pan like you would regular cake batter. Bake for 25 minutes, or until a pale caramel color.

  4. Cool the pavlova roulade while you make the rhubarb filling.
    The pavlova cake needs to cool to room temperature before assembling. However, because it is so light and airy, it only takes about an hour or so to cool it completely. I like to make the rhubarb and whipped cream fillings as the cake cools.

Next, make the rhubarb filling.

  1. Prep the ingredients for the rhubarb filling. (Prep Time: 5 minutes)
    Similarly, prepping the ingredients for the rhubarb filling is easy. Simply slice the rhubarb into 1-inch long pieces, then measure out the rest of the ingredients for the filing. If using frozen rhubarb, there’s no need to bring it to room temperature beforehand!

  2. Make the rhubarb filling. (Work Time: 15 minutes)
    Combine the rhubarb, sugar, and salt for the filling in a medium saucepan. Cook over low heat until the juices thicken and the rhubarb becomes very tender, 10 to 15 minutes. At first, it will seem like nothing is happening—but don’t crank up the heat. Doing so results in the rhubarb cooking too quickly, losing its shape, and turning into a stringy mess. Just be patient!

  3. Cool the rhubarb filling while you make the whipped cream filling.
    It’s easier to assemble the roulade if the filling is cool. If it’s too warm, it has a tendency to melt the whipped cream filling. To cool it quickly, scrape the rhubarb filling into a new bowl and place it on a wire rack to cool. Once it’s warm but not overly hot, make the whipped cream filling.

Then, make the whipped cream filling.

  1. Prep the ingredients for the whipped cream filling. (Prep Time: <5 minutes)
    Finally, prep the ingredients for the whipped cream filling. Simply pour the heavy cream into the stand mixer bowl, and add the confectioners’ sugar and vanilla. That’s it!

  2. Make the whipped cream filling. (Work Time: 5 minutes)
    Whisk the ingredients on medium-high speed until soft peaks form, about 3 minutes. I know it seems silly to make your own whipped cream at home when the canned variety is easily available. But trust the recipe! Canned whipped cream deflates a few hours after its sprayed, turning your roulade into a soggy mess. Homemade whipped cream will keep much longer.

Finally, assemble the rhubarb pavlova roulade.

  1. Assemble the rhubarb pavlova roulade. (Work Time: 10 minutes)
    Here comes the hard part—assembling the roulade! Turn the pavlova out of its pan and onto a sheet of parchment paper. Don’t worry about cracking the pavlova any further. The resulting rustic texture is part of the dessert’s charm!

    Now, discard the parchment paper that the pavlova was baked with. Scoop half of the whipped cream on top of the pavlova and use an offset spatula to spread it evenly across its surface. Then, spoon rhubarb randomly on top of the whipped cream.

    Finally, the tricky part. Position the topped pavlova so that one of its short, 10-inch sides faces you. Use the parchment paper to roll the pavlova into as tight a log as you can manage. Let me warn you now—because of the light and airy nature of its filling, it won’t be a very tight log. That’s totally okay, I promise! Also, don’t worry too much if some filling falls out the sides of the roll. Just save it for serving later.

  2. Chill the rhubarb pavlova roulade. (Chill Time: 1 hour)
    Zoë instructs you to chill the roulade in the refrigerator for 1 hour before serving. However, I only found this necessary when the rhubarb was still overly warm and causing the whipped cream to melt a little. If your rhubarb was fairly cool, you may not need to chill the roulade at all. You can serve it straight away—doing so results in wonderful contrasting textures between the creamy whipped cream filling and the crisp exterior of the pavlova.
zoe bakes cakes pavlova roulade

Rhubarb Pavlova Roulade Recipe Troubleshooting and FAQ

FAQ: Equipment To Make Rhubarb Pavlova Roulade

For this rhubarb pavlova roulade recipe, you need the following “specialty” baking equipment:

  • two sheets of parchment paper, both big enough for a 10 x 15-inch rectangular cake to be placed on top of
  • a 10 x 15-inch jelly roll pan

What is a jelly roll pan?

According to Bon Appetit, a jelly roll pan is a rectangular sheet pan that measures approximately 10 x 15 inches. Its sides are on the shorter side, and are typically only 1 inch tall.

However, unlike other sheet pan sizes like the “quarter sheet pan” (which measures 9 x 13 inches) and “half sheet pan” (which measures 13 x 18 inches), there is no official standard size for jelly roll pans. Some recipes argue that jelly roll pans are the same thing as a half sheet pan, which measures 13 x 18 inches.

For this recipe, both Zoë and myself instruct you to use a 10 x 15-inch jelly roll pan. I specifically used this jelly roll pan from Williams-Sonoma.

I don’t have a jelly roll pan. Can I use a quarter sheet pan or half sheet pan instead?

In theory, yes. But you’ll likely need to adjust Bake Time if you go this route. Unfortunately I can’t advise you on what the accurate Bake Times are since I haven’t done it myself!

FAQ: Rhubarb Pavlova Roulade Recipe Troubleshooting

Help! My egg whites aren’t whipping. Despite whipping for ages, they are still liquidy and only slightly foamy. What did I do wrong?

Uh oh! Egg whites that won’t whip are caused by the following issues:

There was a little bit of egg yolk in the egg whites.

Egg whites won’t whip up if there’s fat in the mixture. Unfortunately, egg yolks are VERY high in fat! So try again, but this time, make sure to separate the egg whites and egg yolks for the batter completely.

There was some greasy residue in your mixer bowl that prevented the egg whites from whipping.

Make sure that your mixer bowl is 100% clean and dry before placing the egg whites in it and whipping! You should be able to run your fingers across the inside of the bowl and encounter no grease. To be extra safe, before whipping the egg whites, I like to wipe down the inside of my mixer bowl with some vinegar. Add 1 to 2 small drops of distilled white vinegar to a paper towel, then rub the inside of the bowl with a paper towel. Dry the entire thing with a second, brand new paper towel.

FAQ: Storing and Serving Rhubarb Pavlova Roulade

How To Store Rhubarb Pavlova Roulade

The rhubarb pavlova roulade will keep in the refrigerator, on its serving platter under a loose sheet of plastic wrap, for up to 3 days.

Can you freeze rhubarb pavlova roulade?

No, sorry! You can’t freeze rhubarb pavlova roulade. The roulade will lose its texture once frozen and defrosted, turning the dessert into a soggy mess! Additionally, both the whipped cream and rhubarb filling tend to weep once frozen and thawed. It’s best to finish and enjoy the roulade within a few days of making it.

Best Rhubarb Pavlova Roulade Recipe Tips

Best Technique Tip

  • You’ll notice that the recipe instructs you to whip the egg whites to “stiff peaks” and the whipped cream to “soft peaks.” The best way to determine the egg whites’ texture is to do a test with the whisk attachment. Dip the tip of the whisk into the egg whites, remove it, and quickly turn it upside down. If the egg whites are too soft, they will slide off the whisk, and you’ll need to keep whisking. If the egg whites have a cloud-like structure but with peaks that lose their shape, you’re at the “soft peaks” stage. Continue whisking, then test again. If, the next time you turn the whisk upside down, the peaks hold, you’re at the “stiff peaks” stage. This is what you need for the cake! You can also apply this same test when making the whipped cream.

Best Make Ahead Tips

  • The rhubarb filling can be made up to 5 days ahead of assembling the roulade. Follow the instructions to make the rhubarb filling. Then, transfer to an airtight container and refrigerate until ready to use in the filling. There is no need to bring the rhubarb filling back down to room temperature before using in the recipe.

  • The pavlova cake can be made up to 1 day ahead of assembling the roulade. To do so, follow the instructions to make and bake the pavlova cake. Cool the cake completely in its pan on a wire rack. Once cool, generously dust with confectioners’ sugar and cover with a clean kitchen towel for up to 1 day.

More Rhubarb Recipes

Get the Recipe: Rhubarb Pavlova Roulade

This rhubarb pavlova roulade is a fun combination of two "fancy" desserts: meringue pavlova and roulade cake! The cake tastes like a cream-filled marshmallow, with bursts of tangy rhubarb and the occasional crunchy bite from the pavlova's gently toasted exterior.
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Ingredients

For the Pavlova Roulade Batter

  • 5 large egg whites
  • teaspoon cream of tartar
  • a pinch of kosher salt
  • 3 Tablespoons (1.5 ounces or 43 grams) cold water
  • 1 ¼ cups (8.80 ounces or 250 grams) granulated sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon apple cider vinegar

For the Rhubarb Filling

  • 4 cups (16.95 ounces or 480 grams) fresh OR frozen rhubarb, cut into 1-inch long pieces
  • ½ cup (3.5 ounces or 100 grams) granulated sugar
  • a pinch of kosher salt

For the Whipped Cream Filling

  • 2 cups (16 ounces or 454 grams) cold heavy whipping cream
  • 2 Tablespoons confectioners' sugar, sifted if necessary
  • 1 teaspoon pure vanilla extract

Assembly

  • confectioners' sugar

Equipment

  • a (10 x 15-inch) jelly roll pan
  • parchment paper

Instructions
 

For the Rhubarb Pavlova Roulade

  • First, make the pavlova roulade base. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray a jelly roll pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.
  • Whisk the eggs to medium peaks. In a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Whisk on medium-high speed until medium peaks form, about 3 minutes.
  • Add the water and sugar, then whisk to stiff peaks. Reduce the mixer to medium-low and drizzle in the water. Slowly sprinkle in the sugar, one heaping spoonful at a time (this may take 1 to 2 minutes). Increase the mixer to medium-high and whisk until stiff, glossy peaks form, about 5 minutes.
  • Fold the cornstarch, vanilla, and vinegar into the egg whites. Use a rubber spatula to gently fold in the cornstarch, vanilla, and vinegar into the egg whites by hand.
  • Assemble for baking. Scrape the batter into the prepared pan and use an offset spatula to spread it evenly and smooth its top.
  • Bake the pavlova. Bake for 25 minutes, or until the pavlova starts to turn a light caramel color. It will puff considerably as it bakes, but will settle once it is out of the oven. Cool the pavlova completely in its pan on a wire rack while you make the rhubarb filling.
  • Make the rhubarb filling. In a medium saucepan over low heat, combine the rhubarb, sugar, and salt for the rhubarb filling. Cook, stirring gently, until the juices thicken and the rhubarb becomes very tender, 10 to 15 minutes. Scrape into a glass bowl and cool slightly on a wire rack while you make the whipped cream filling.
  • Make the whipped cream filling. In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla for the whipped cream filling. Whisk on medium-high speed until soft peaks form, about 3 minutes.
  • Assemble the rhubarb pavlova roulade. Generously dust a sheet of parchment paper with confectioners' sugar. Invert the pavlova onto the prepared parchment paper and carefully peel off the greased parchment paper the pavlova was baked with. Cover the cake with half the whipped cream, then top with half of the rhubarb.
    Using the parchment paper to get started, roll the cake, starting at the short end, into as tight a log as you can manage. Transfer the log to a serving platter. Loosely cover with plastic wrap and refrigerate for 1 hour.
  • Serve and store. Top with the remaining whipped cream and rhubarb and serve chilled, straight from the fridge. The rhubarb pavlova roulade will keep in the refrigerator, on its serving platter under a loose sheet of plastic wrap, for up to 3 days.

Notes

  • You’ll notice that the recipe instructs you to whip the egg whites to “stiff peaks” and the whipped cream to “soft peaks.” The best way to determine the egg whites’ texture is to do a test with the whisk attachment. Dip the tip of the whisk into the egg whites, remove it, and quickly turn it upside down. If the egg whites are too soft, they will slide off the whisk, and you’ll need to keep whisking. If the egg whites have a cloud-like structure but with peaks that lose their shape, you’re at the “soft peaks” stage. Continue whisking, then test again. If, the next time you turn the whisk upside down, the peaks hold, you’re at the “stiff peaks” stage. This is what you need for the cake! You can also apply this same test when making the whipped cream.
  • The rhubarb filling can be made up to 5 days ahead of assembling the roulade. Follow the instructions to make the rhubarb filling. Then, transfer to an airtight container and refrigerate until ready to use in the filling. There is no need to bring the rhubarb filling back down to room temperature before using in the recipe.
  • The pavlova cake can be made up to 1 day ahead of assembling the roulade. To do so, follow the instructions to make and bake the pavlova cake. Cool the cake completely in its pan on a wire rack. Once cool, generously dust with confectioners’ sugar and cover with a clean kitchen towel for up to 1 day.
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Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.