Rhubarb Eve's Pudding

A super tasty plant-based version of this traditional dessert using deliciously tart rhubarb

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 portions

Course: Dessert

Calories: 277

Ingredients Method Nutrition Notes

Ingredients

6-8 medium sticks of rhubarb
1-2 tbsp coconut sugar
170 grams wholewheat self raising flour or self raising gluten free flour
1 tsp baking powder
2 tsp ground ginger
pinch salt
80 grams coconut sugar or sugar of choice
170 ml soya milk or dairy free milk of choice
½ medium lemon juice only
1 tsp vanilla essence
60 ml olive oil
2 tbsp sliced almonds to decorate

Method

Wash and trim the rhubarb. Cut into 2-3cm chunks. Pop in a pan and simmer for a few minutes to release some of the fluid. Turn off the heat. NB - you can skip this step if you don't mind a soggy base to your sponge.
Pre-heat the oven to 180℃.
Pop the lightly stewed (or raw) rhubarb into a small oven-proof dish. Sprinkle with the smaller amount of coconut sugar.
In a large bowl, add the flour, baking powder, ground ginger, salt and sugar. Stir well to combine.
In a jug, pour in the dairy free milk, lemon juice, vanilla essence and olive oil. Stir well to combine.
Pour the wet ingredients into the dry and mix together swiftly. Pour the mix over the rhubarb and sprinkle the sliced almonds on top.
Tap the dish on the worktop then pop into the oven.
Bake for 25 minutes or until the top is lightly golden.
Eat whilst hot with dairy free custard or ice cream. Store leftovers in the fridge and rewarm before eating.

Nutrition

Serving: 1portionCalories: 277kcalCarbohydrates: 39gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 118mgPotassium: 336mgFiber: 5gSugar: 12gVitamin A: 168IUVitamin C: 11mgCalcium: 144mgIron: 2mg

Notes

Don't forget you can swap the fruit part for whatever is in season or your freezer.

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