Get the Recipe:Rhubarb Buttermilk Biscuit Jelly Roll
Lovely roasted rhubarb and strawberry filling, rolled up inside a flaky buttermilk biscuit. Delicious and different way to use fresh or frozen rhubarb!
3cupsrhubarb, fresh or frozen, trimmed and cut into 1/2-inch pieces
1 1/2cupsstrawberries, quartered, about 5 large strawberries
1/3cupgranulated white sugar
1teaspoonvanilla, extract or vanilla bean paste
Biscuit Dough:
2cupsall-purpose flour, plus more for dusting
1teaspoonbaking powder
1/2teaspoonbaking soda
2Tablespoonsgranulated white sugar
3/4teaspoonkosher salt, or about 1/2 tsp fine salt
1/2cupunsalted butter, cold, cut into 1/2-inch pieces
3/4cupbuttermilk, cold
Topping before baking:
2Tablespoonsbuttermilk, for brushing
2Tablespoonsugar, coarse sanding or turbinado or regular white sugar
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Instructions
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.
Notes
Be sure to read the notes above this Recipe Card, where I share some valuable tips, options, substitutions and variations for this recipe!