Vegan Rhubarb and Custard Bake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 9
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- Calories
- 398
This recipe uses common vegan replacements to make a tasty cake that everyone can eat. Serve warm or cold with non-dairy custard.
recipe updated Jan 24, 2022
Ingredients
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- Rhubarb
- 250 g
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- Golden caster sugar
- 25 g
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- Vanilla extract
- 2 teaspoons
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- Non-dairy margarine
- 250 g
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- All purpose flour
- 250 g
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- Vegan custard
- 150 g
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- Baking powder
- 3 teaspoons
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- Unsweetened applesauce
- 130 g
Tools
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Oven
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Parchment paper
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kCook Multi
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Baking sheet - 18 x 13"
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Medium bowl
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Kcook bowl
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Rectangular pan - 11 x 7"
Step preview
- Pre-heat oven - 200°C
- Grease a clean rectangular pan
- Line with parchment paper then set aside
- Add rhubarb, golden caster sugar and vanilla extract to a clean medium bowl
- Stir until coated
- Transfer content of medium bowl to baking sheet
- Spread evenly
- Bake - 20 min, 200°C
- Remove from oven and let cool
- Reduce heat - 170°C
- Fit max blade to kCook bowl
- Add non-dairy margarine, all purpose flour, vegan custard, baking powder and vanilla extract to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Mix with filler cap fitted - 1 min, speed 12
- Then add unsweetened applesauce to the kCook bowl
- Mix with filler cap fitted - 30 sec, speed 12
- Transfer content of kCook bowl to rectangular pan
- Scatter the rhubarb from the baking sheet over batter in the rectangular pan
- Drizzle with vegan custard
- Bake - 45 min
- Let cool slightly
- Serve