Rhubarb Roulade

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Butter a 15- by 10- by 1-inch shallow baking pan and line with wax paper.
3. 3
   Butter paper and dust with flour, knocking out excess.
4. 4
   Beat together yolks, vanilla, and 5 tablespoons granulated sugar in a large bowl with an electric mixer at high speed until thick and pale, about 1 minute with a standing mixer or 3 minutes with a handheld.
5. 5
   Beat whites with salt using cleaned beaters in another bowl until they just hold soft peaks.
6. 6
   Add remaining 3 tablespoons granulated sugar, a little at a time, beating until whites just hold stiff peaks.
7. 7
   Gently fold one third of flour and one third of whites into yolk mixture, then gently fold in remaining flour and whites in 2 more batches, making sure flour is thoroughly incorporated.
8. 8
   Spread batter evenly in baking pan and bake in middle of oven until top is pale and dry to the touch, 10 to 12 minutes.
9. 9
   Transfer cake in pan to a rack and cool, covered with a kitchen towel, 5 minutes.
10. 10
    Cook rhubarb with sugar in a 12-inch nonstick skillet over moderately high heat (rhubarb will exude liquid), stirring, until rhubarb is a thick puree, about 8 minutes.
11. 11
    Spread filling on a plate and chill 5 minutes.
12. 12
    Remove towel and arrange cake with a short side nearest you.
13. 13
    Spread rhubarb filling evenly over cake, leaving a 1-inch border on each short side.
14. 14
    Put a platter next to far end of cake.
15. 15
    Beginning with near short side and using wax paper as an aid, roll up cake jelly-roll style.
16. 16
    Carefully transfer roll, seam side down, to platter, using wax paper as an aid.
17. 17
    Dust cake generously with confectioners sugar, then slice with a serrated knife.