Rhubarb Pudding Cake- vegan

Yummy with lashings of custard...

What to do with all the rhubarb from our allotment? We're tired of crumble, so my husband suggested putting it into a cake. I served it for tea: hot with soya custard. The cake mix is a bit sweeter than usual to counteract the acidity of the rhubarb. For a picture of a more complicated version of this with almonds, see here; that recipe, which I used originally is from Cintia Stammers' wonderful " The Book of Egg- Free Cakes".


200g plain wholemeal flour
200g self-raising flour
4 tsps baking powder
250g sugar
400ml soya milk
150ml coconut oil
750g chopped fresh rhubarb

• Put all the dry ingredients into a large mixing bowl and the wet ingredients in a separate container.
• Gradually add the wet to the dry, beating well for about a minute.
• Oil and flour a tin 32 x 24 x 5.5 cm and cover the bottom with a layer of rhubarb pieces.
• Add the cake batter.
• Top with the rest of the rhubarb.
• Bake at 180C for about half an hour, until done all the way through. (The bottom of the cake will be a little wet even when cooked because of the fruit.)
• Make some custard with soya milk meanwhile, and serve the cake together with the custard. Yum! -A quick and easy dessert...