We have some delicious asparagus popping through the soil, luckily we have neighbours, Judy and Steve who have lots of Rhubarb so we have been swapping! How lovely it is - so I peeked into Sarah Raven's lovely 'Garden Cookbook' - which by the way I absolutely love if you are growing veg & suddenly have a glut and really need inspiration to make your way through the pile of delicious produce!So I have made a few adjustments to the recipe and it is now Gluten, Wheat & Dairy free & my word - utterly delicious!
480g rhubarb
60g brown raw cane sugar
60g dairy free marg
Grated zest of 1 orange
125g dairy free marg
175g raw cane caster sugar
3 eggs
175g Self raising Gluten free flour (I used Dove's)
1 tablespoon of rice milk (am sure you could use soya too! or even water, but it can make it crusty)
Preheat oven to 180C or Gas mark 4
Cut rhubarb up in to 5cm blocks. Melt 60g butter & 60g sugar in pan, add orange zest & remove from the heat. In a oven proof dish pour butter mix & cover the base with rhubarb.
Cream the rest of the butter and marg until light & fluffy. Beat each egg and gradually add each egg while still beating the creamed butter. Sift in the flour and milk and beat quickly into the mixture. Spread the mixture over the rhubarb with a spatula.
Bake in a preheated oven for about 30 - 50 minutes (the recipe said 30 minutes, but mine took 50 mins until a knife came out clean).
Serve with some Booja Booja Vanilla ice-cream - so utterly delicious and totally moreish!
Do not forget to take a look at our website at our amazing bespoke celebration cakes all Gluten, wheat and dairy free.
We have just tried this pudding and thought it was delicious. Big thumbs up from us! More please!
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