- 250g rhubarb , gash back into 1in lengths
- 275g golden caster sugar
- 1 tsp vanilla bean paste
- 250g vegan margarine , plus additional for greasing
- 2 tbsp floor flaxseed
- 150g soya custard, plus additional to lend a hand (not obligatory)
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 130g unsweetened apple sauce
- icing sugar , to lend a hand (not obligatory)
- STEP 1
Warmth oven to 200C/180C fan/gasoline 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 within the oven for 15 mins. Put off, pour away any liquid from the tin and leave the rhubarb to chill.
- STEP 2
Prick abet oven to 170C/150C fan/gasoline 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 put apart for 5 mins.
- STEP 3
In a bowl, beat collectively the margarine, 100g of the custard, the flour, baking powder, vanilla extract and final sugar. As soon as here’s successfully combined, light and fluffy, add the apple sauce and flaxseed combination.
- STEP 4
Attach a third of the combination within the tin and high with a third of the rhubarb. Repeat twice extra, then dot teaspoons of the final custard on high.
- STEP 5
Bake within the oven for 45 mins, then duvet with foil and bake for a additional 30 mins or except golden brown and a skewer comes out trim when inserted within the center. Assist warm as a pudding with soya custard, whenever you esteem. Or allow to chill fully, then sprinkle with icing sugar and journey as a cake. Like the same day.
Recipe from Correct Food magazine, Might per chance well also simply 2014