Rhubarb Roulade

A cake recipe for all foodies:

Dissolve the butter over very low heat. Remove from heat. Sift flour and baking powder. Separate the eggs. Beat egg yolks and sugar (1) until creamy. Stir in the melted but no longer warm butter. Whip the egg whites with the pinch of salt to egg whites. Fold into the egg yolk mixture alternately with the flour. Spread evenly into a square baking tray lined with parchment paper to a height of about 1 cm. Place in the middle of a 220 °C oven and bake for eight to ten minutes.

Lay out a dish and sprinkle the sugar (2) on it. Turn out the biscuit, remove the parchment paper and roll up the biscuit together with the dish. Cool.

Cut the rhubarb into small pieces. Put in a small pan with the sugar and make on medium heat until it draws a little bit of juice. Cool.

Mix the rhubarb and mascarpone. Spread the cream on the biscuit and roll it up exactly. Refrigerate for at least 120 minutes, or better yet, overnight.

Before slicing, sprinkle the rhubarb roulade with powdered sugar.

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