Rhubarb Swiss Roll with Lemon Filling
recipe

A delightful summer treat featuring soft rhubarb and a sweet-tart lemon filling. This gluten-free dessert is perfect for warm weather!
Preparation Time: 1 hour
Serving Size: 8-10 servings
Ingredients:
- 4 eggs
- 1 dl sugar
- 1 dl potato flour
- 1 tsp baking powder
- 200 g rhubarb (diced)
- 2 tbsp sugar (for rhubarb)
- 2 dl heavy cream
- 100 g cream cheese
- 1 dl powdered sugar
- 1 tsp lemon juice
- 1 tbsp lemon zest
Instructions:
1. Preheat the oven to 200°C (390°F). Grease and flour a baking tray (approximately 30x40 cm).
2. Whisk the eggs and sugar until fluffy. Gently fold in the potato flour and baking powder.
3. Pour the batter onto the baking tray and spread it evenly.
4. Sprinkle the diced rhubarb over the batter and add the sugar.
5. Bake in the oven for about 10-12 minutes, until golden brown on top.
6. Invert the Swiss roll onto a kitchen towel and carefully remove the parchment paper.
7. Allow the roll to cool slightly. For the filling, whip the cream, then add the cream cheese, powdered sugar, lemon juice, and lemon zest.
8. Spread the lemon filling over the cooled Swiss roll and carefully roll it up.
9. Let the Swiss roll chill in the refrigerator for about 30 minutes before serving.
Nutritional Information (per serving):
- Calories: 180 kcal
- Protein: 3 g
- Carbohydrates: 22 g
- Fat: 9 g
- Fiber: 1 g

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