Rhubarb Jelly-Roll Cake

• 6 cups chopped fresh or frozen rhubarb
• 2-3/4 cups sugar, divided
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 4 large eggs
• 1 teaspoon lemon extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar

1. In a large saucepan, combine the rhubarb, 2 cups sugar, cinnamon, allspice and cloves. Bring to a boil. Reduce heat; cook, uncovered, over medium heat until thickened, stirring occasionally. Cool completely.
2. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add remaining sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in extract. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
3. Bake at 375u0b0 for 15-17 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with confectioners' sugar just before serving.

frozen rhubarb, sugar, ground cinnamon, ground allspice, ground cloves, eggs, lemon, flour, baking powder, salt, confectioners

Taken from www.tasteofhome.com/recipes/rhubarb-jelly-roll-cake/ (may not work)