Vegan rhubarb & custard bake

Vegan rhubarb & custard bake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr, 15 mins plus cooling

Skill level

Easy

Servings

Cuts into 15 squares

Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding

Nutrition and extra info

Additional info

  • Dairy-free
  • Egg-free
  • Vegan
Nutrition info

Nutrition per square

kcalories
274
protein
2g
carbs
34g
fat
15g
saturates
3g
fibre
2g
sugar
21g
salt
0.3g

Ingredients

  • 250g rhubarb, cut into 1in lengths
  • 275g golden caster sugar
  • 1 tsp vanilla bean paste
  • 250g vegan margarine, plus extra for greasing
  • 2 tbsp ground flaxseeds
  • 150g soya custard, plus extra to serve (optional)
  • 250g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 130g unsweetened apple sauce
  • icing sugar, to serve (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6 and put the rhubarb in a roasting tin. Sprinkle over 25g of the caster sugar, add the vanilla bean paste, give the tin a shake and put it in the oven for 15 mins. Remove, pour away any liquid from the tin and leave the rhubarb to cool.
  2. Reduce oven to 170C/150C fan/gas 31⁄2. Grease and line a 25 x 20cm cake tin with baking parchment. In a small bowl, mix the flaxseed with 6 tbsp water and set aside for 5 mins.
  3. In a bowl, beat together the margarine, 100g of the custard, the flour, baking powder, vanilla extract and remaining sugar. Once this is well combined, light and fluffy, add the apple sauce and flaxseed mixture.
  4. Put a third of the mixture in the tin and top with a third of the rhubarb. Repeat twice more, then dot teaspoons of the remaining custard on top.
  5. Bake in the oven for 45 mins, then cover with foil and bake for a further 30 mins or until golden brown and a skewer comes out clean when inserted in the middle. Serve warm as a pudding with soya custard, if you like. Or allow to cool completely, then sprinkle with icing sugar and enjoy as a cake. Eat the same day.

Recipe from Good Food magazine, May 2014

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips