Its rhubarb time, are you guys excited? I am, we have had rhubarb in my garden since I was young. Whenever rhubarb season is here we have an abundance of rhubarb and end up making all kinds of things like crumble, rhubarb and ginger jam, rhubarb and strawberry pie, you name it we have made it in my house! Heres another recipe to add to the pile of rhubarb wonders! I just threw this together and was aiming for something a bit more cakey but it’s turned out to be the most delightful pudding I’ve had in a long while, its comfort cake! Serve sprinkled with icing sugar and with a dollop of vegan custard, sit back and enjoy with a spot of tea or after dinner.
Chuck the rhubarb into an oven proof dish and sprinkle with the sugar, add the water and toss around. Cover with foil and bake for about 25-35 minutes until nice and tender. Allow to cool fully before using in the cake.
Rhubarb and custard pudding slice.
3/4 cup vegetable shortening, softened
1 cup unrefined golden caster sugar
1/2 tsp vanilla extract
3/4 cup vegan custard (the kind you get in carton that’s nice and thick)
2 tbsp ground flax
1 1/4 cup plain flour
2 tsp baking powder
1 tsp baking soda
pinch o’ salt
1x recipe of roasted rhubarb, drained (see above)
6- 8 tsp vegan custard
1 3/4 cups unbleached flour
3/4 cup unrefined golden caster sugar
6 tablespoons vegetable shortening
Preheat the oven to 180c/360f and grease a 13″ x 9″ rectangular cake pan/brownie pan. Line the bottom with grease proof paper and dust the greased tin with a light coating of flour. Cut a piece of parchment paper the size of the tin and some tin foil large enough to cover the top of the tin and fold over the edges and set these aside for later. Cream the vegetable shortening together with the caster sugar until light and fluffy, now cream in the vanilla, flax seeds and custard. Sift in the flour, baking soda, baking powder and salt and fold together. Spread this mixture onto the bottom of the cake pan. Top with blobs of the rhubarb and custard. Pulse the topping ingredients together in a food processor and crumble over the top of the rhubarb/custard layer. Bake for about 40 minutes until the top is turning golden, remove from the oven and cover with the parchment paper and then the tin foil, folding it over the edges- you will want to wear oven gloves for this- pop back in the oven and bake for an extra 20 minutes, test with a skewer and allow to cool in the tin fully before slicing and dusting with icing sugar.