Vegan rhubarb & custard bake

Vegan rhubarb & custard bake

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(5 ratings)

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


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

  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: per square

  • kcal274
  • fat15g
  • saturates3g
  • carbs34g
  • sugars21g
  • fibre2g
  • protein2g
  • salt0.3g
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  • 250g rhubarb, cut into 1in lengths



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 275g golden caster sugar
  • 1 tsp vanilla bean paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 250g vegan margarine, plus extra for greasing
  • 2 tbsp ground flaxseed
  • 150g soya custard, plus extra to serve (optional)
  • 250g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp vanilla extract
  • 130g unsweetened apple sauce
  • icing sugar, to serve (optional)


  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.

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Comments, questions and tips

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ruthie's recipes
28th May, 2020
To set the scene, I am NOT a great baker... I followed the recipe to a tee (apart from the vanilla bean paste which I couldn’t find) and I’m so delighted how it turned out. Moist, flavoursome and approved by the family, who remain unaware it’s vegan! This was also my first time using flaxseed as an egg replacement and it definitely won’t be my last. Thank you BBC Good Food.
evil_angelwings's picture
4th May, 2016
This cake is okay, but I think a measurement is off somewhere because it was a little on the damp side... Maybe 250g vegan butter, 130g apple sauce and 100g soya custard is too much liquid for 250g both flour and sugar, especially when you add fruit to the mix. It tastes great, just too moist but at least there's no danger in it drying out! It will probably be better reheated and eaten with custard.
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