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Vegan Rhubarb and Custard Bake

Serves: 9Category: CakesVeganCourse: DessertMachine: Cooking machineTotal time (min.): 75
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This recipe uses common vegan replacements to make a tasty cake that everyone can eat. Serve warm or cold with non-dairy custard.




  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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