Vickys Rhubarb & Custard Pudding, GF DF EF SF NF. This is one of those hand me down recipes from Grandmother, mother to daughter. Rhubarb is technically a vegetable, but also a fruit. While it's most commonly paired with strawberries, rhubarb actually isn't a fruit.
And be sure to check back next week for a. Rhubarb leaves are poisonous and should never be eaten and always thrown away. To bake rhubarb: Cut it into chunks. You can cook Vickys Rhubarb & Custard Pudding, GF DF EF SF NF using 14 ingredients and 10 steps. Here is how you cook it.
Ingredients of Vickys Rhubarb & Custard Pudding, GF DF EF SF NF
Prepare 350 ml of full fat coconut milk.
It’s 1 1/2 tsp of lemon juice.
It’s 60 g of gold foil wrapped Stork margarine block.
Prepare 300 g of soft brown sugar.
You need 1 tsp of vanilla extract.
It’s 1 tsp of lemon zest.
It’s 300 g of gluten-free / plain flour.
Prepare 1 tbsp of custard powder.
It’s 2 tsp of baking powder, very slightly rounded.
You need 1 tsp of ground cinnamon.
You need 1/8 tsp of xanthan gum if using gf flour.
You need 350 g of trimmed rhubarb cut into 2cm sized pieces.
Prepare 55 g of soft brown sugar for topping.
You need 1 tsp of extra ground cinnamon.
Scatter with sugar, cover with foil and bake in a medium oven for about. My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania. Don't let rhubarb fool you—it's up for anything.
Vickys Rhubarb & Custard Pudding, GF DF EF SF NF instructions
Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps.
Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin.
Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest.
Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar.
Stir in the milk then gently mix in the chopped rhubarb.
Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes.
Mix the topping ingredients together and sprinkle evenly over the batter.
Bake for 75 minutes or until a skewer inserted in the middle comes out clean with no raw batter on it. If the top of the cake begins to burn before it's done cover it loosely with foil.
Let stand in the tin for 5 minutes before releasing and letting cool on a wire rack before slicing.
Delicious served warm with some hot custard.
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