Oven temperature: 200°C
1. Preheat the oven and grease an
ovenproof dish with butter. Remove
the leaves from the rhubarb, wash
the stems thoroughly and cut them
into 2cm pieces. Arrange the pieces
in a single layer in the oven dish and
sprinkle sugar on top. Bake for
20-25 minutes or until soft. Set it
aside to cool.
2. Sift the self-raising flour, cake flour and
cornflour. Use your fingers to rub the
butter into the dry ingredients. Add the
water and use your hands to combine
the ingredients to form a dough. Turn the
dough out onto a flour-dusted surface
and knead until smooth.
3. Roll the dough out into a rectangle of
about 30 x 20cm. Spread the cooled
rhubarb on top, leaving an edging of
about 5cm wide along one long side.
Sprinkle castor sugar (keep 10ml aside)
on top and roll it up from the other
long side, ending with the seam at the
bottom. Place the roll on a greased
baking tray. Sprinkle it with water,
followed by the remaining castor sugar.
Bake the roly-poly for about 30 minutes
or until golden brown and crisp.
4. Prepare the chocolate custard: Beat
the eggs and sugar until light and fluffy.
Add the cornflour and milk and beat
until mixed. Heat the mixture over a low
temperature and beat until it thickens.
Remove the custard from the heat and
stir in the chocolate until it melts. Cut the
roly-poly into slices and serve with the