Ingredients

• 250g Rhubarb
• 25g Golden Caster Sugar
• 2 teaspoons Vanilla Extract
• 250g Non-Dairy Margarine
• 250g All Purpose Flour
• 150g Vegan Custard
• 3 teaspoons Baking Powder
• 130g Unsweetened Applesauce

Tools

• Oven
• Parchment paper
• kCook Multi
• Baking sheet - 18 x 13"
• Medium bowl
• Kcook bowl
• Rectangular pan - 11 x 7"

Method

1. Pre-heat oven - 200°C
2. Grease a clean rectangular pan
3. Line with parchment paper then set aside
4. Add rhubarb, golden caster sugar and vanilla extract to a clean medium bowl
5. Stir until coated
6. Transfer content of medium bowl to baking sheet
7. Spread evenly
8. Bake - 20 min, 200°C
9. Remove from oven and let cool
10. Reduce heat - 170°C
11. Fit max blade to kCook bowl
12. Add non-dairy margarine, all purpose flour, vegan custard, baking powder and vanilla extract to the kCook bowl
13. Fit kCook bowl to kCook Multi
14. Attach lid to kCook bowl with filler cap fitted
15. Mix with filler cap fitted - 1 min, speed 12
16. Then add unsweetened applesauce to the kCook bowl
17. Mix with filler cap fitted - 30 sec, speed 12
18. Transfer content of kCook bowl to rectangular pan
19. Scatter the rhubarb from the baking sheet over batter in the rectangular pan
20. Drizzle with vegan custard
21. Bake - 45 min
22. Let cool slightly
23. Serve

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