Rhubarb Pudding Cake- vegan

Yummy with lashings of custard...
What to do with all the rhubarb from our allotment? We're tired of crumble, so my husband suggested putting it into a cake. I served it for tea: hot with soya custard. The cake mix is a bit sweeter than usual to counteract the acidity of the rhubarb. For a picture of a more complicated version of this with almonds, see here; that recipe, which I used originally is from Cintia Stammers' wonderful " The Book of Egg- Free Cakes".

200g plain wholemeal flour
200g self-raising flour
4 tsps baking powder
250g sugar
400ml soya milk
150ml coconut oil
750g chopped fresh rhubarb

  • Put all the dry ingredients into a large mixing bowl and the wet ingredients in a separate container.
  • Gradually add the wet to the dry, beating well for about a minute.
  • Oil and flour a tin 32 x 24 x 5.5 cm and cover the bottom with a layer of rhubarb pieces.
  • Add the cake batter.
  • Top with the rest of the rhubarb.
  • Bake at 180C for about half an hour, until done all the way through. (The bottom of the cake will be a little wet even when cooked because of the fruit.)
  • Make some custard with soya milk meanwhile, and serve the cake together with the custard. Yum! -A quick and easy dessert...


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