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Rhubarb Pavlova Roulade

yield: 1 (11-inch) roulade cake
Prep Time: 15 mins
Work Time: 45 mins
Bake Time: 25 mins
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Special Equipment

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

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

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.