Roasted Rhubarb Buttermilk Biscuit Jelly Roll

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10 servings
Lovely roasted rhubarb and strawberry filling, folded inside a flaky buttermilk biscuit.
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Roasted Rhubarb:

  • 3 cups rhubarb fresh or frozen, trimmed and cut into 1/2-inch pieces
  • 1 1/2 cups strawberries quartered, about 5 large strawberries
  • 1/3 cup granulated white sugar
  • 1 tsp vanilla extract or vanilla bean paste

Biscuit Dough:

  • 2 cups all-purpose flour plus more for dusting
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp granulated white sugar
  • 3/4 tsp kosher salt or about 1/2 tsp fine salt
  • 1/2 cup unsalted butter cold, cut into 1/2-inch pieces
  • 3/4 cup buttermilk cold

Topping before baking:

  • 2 Tbsp buttermilk for brushing
  • 2 Tbsp sugar coarse sanding or turbinado or regular white sugar


  • Preheat oven to 350F. 
  • In a large bowl, toss the prepared rhubarb and strawberries with 1/3 cup white sugar and the vanilla. Spread in a single layer onto a baking sheet. Bake stirring 2-3 times, until juices have thickened but are not beginning to brown, about 45-50 minutes (may take longer if starting with frozen rhubarb). You should have about 1 cup of roasted fruit. Immediately remove roasted fruit to a bowl and allow to cool completely before proceeding and ideally, cover and pop the bowl of fruit in the fridge for a bit, so it will be cold when using. *Roasted fruit can be made several days ahead and refrigerated.
  • Increase oven temperature to 400F. Prepare a baking pan with a sheet of parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, the remaining 2 Tbsp white sugar and the salt. Add the cubed, cold butter to the mixture and working quickly, press the butter between your fingers and into the flour mixture, until the mix is even, with about pea-sized pieces of butter. Add the cold buttermilk. Using a for, stir the mixture just until it comes together.
  • Turn dough out onto a floured work surface and gather into a rough round. Using a bench scraper or spatula, fold the edges up and over the round, pressing down slightly. Repeat a few times, until the dough seems evenly moist and not crumbly or sticky (if sticky, dust with a bit more flour).
  • Dust work flour with flour (especially underneath) and lightly on top of the dough. Using a rolling pin, roll dough out to an 8x10-inch rectangle, about 1/2-inch thick.
  • With the shorter, 8-inch edge closest to you, spread cooled rhubarb mixture over dough, spreading right to the edges. Fold the bottom up 1/3 of the way, then fold the top down to cover the bottom, making a rectangle. Gently transfer to prepared, parchment lined baking sheet. Brush the top of the dough with buttermilk, then sprinkle top generously with coarse sanding sugar, turbinado sugar or white sugar.
  • Baking until puffed and golden brown, about 35-40 minutes. *Check bake at about 25 minutes and if top is dark enough, lay a sheet of aluminum foil loosely over-top and continue baking. It may look done on the outside, but the inside needs more time to cook.
  • Remove from oven and immediately transfer to a cooling rack on the parchment. After a few minutes, you can slice the parchment out from underneath. Allow to cool about 30 minutes before serving.


Be sure to read the "Cook's Notes" included with this post, where I share some valuable tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 263mg | Potassium: 244mg | Fiber: 1g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 15.6mg | Calcium: 87mg | Iron: 1.4mg