Magic rhubarb pudding cake (vegan)

Vegan rhubarb pudding cake with dollops of non-dairy ice cream.

5 from 2 votes

Magic rhubarb pudding cake (vegan)

This delicious dessert is reminiscent of a cobbler. There's a saucy, fruity layer on the bottom and a cake-y pastry top. It is terrific with non-dairy vanilla ice cream and a hot cup of tea or coffee.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American, Vegan

Keyword: old fashioned recipe, rhubarb recipes, spring dessert

Servings: people

Calories: 305kcal

Author: Cadry Nelson

Ingredients

4 cups chopped rhubarb cut in roughly ½ inch slices, fresh or frozen
1 ¼ cups sugar divided
Dash of cinnamon
1 cup all-purpose flour
2 Tablespoons non-dairy butter or vegetable shortening
1 teaspoon baking soda
1 teaspoon baking powder
1 cup non-dairy milk
1 teaspoon apple cider vinegar or lemon juice
1 cup water

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, combine rhubarb with 1 cup sugar and a dash of cinnamon. Then set aside.
In a second mixing bowl, combine all-purpose flour, ¼ cup sugar, non-dairy butter, baking soda, baking powder, non-dairy milk, and apple cider vinegar. (Some lumps from the butter are fine.)
Bring a cup of water to boil on the stove. (Or heat the water in the microwave until hot.)
In an ungreased 9 x 13 baking dish, pour in the sugared rhubarb. Top with batter and gently smooth over it with the back of a spoon to evenly cover most of the rhubarb. Then carefully pour the hot water over it. DO NOT STIR.
Bake for 45 to 60 minutes, until browned on top. (Fresh rhubarb generally takes about 45 minutes. Frozen rhubarb usually takes 50 to 60 minutes.)

Video

Notes

If using frozen rhubarb, you don't need to thaw it first.

Storage

Rhubarb pudding cake can be stored in an airtight container on the counter for the first day after making. After that, move it to the refrigerator. It will keep for 2 to 3 days.

Nutrition