Rhubarb Pudding Cake Recipe

Name: Rhubarb Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking cooking spray; 250 ml vegan plain yogurt (I used vanilla coconut yogurt.); 1 tablespoon chia seeds (or Egg Replacer for one egg); ¾ cup raw sugar (I used coconut sugar); 1 teaspoon vanilla extract; 1 ½ cups gluten-free flour or 1 ½ cups rice flour; ½ teaspoon salt; ½ teaspoon baking powder; 1 teaspoon baking soda; 3 cups rhubarb, sliced into 1/4-inch-thick pieces

Servings: persons

cooking cooking spray
250 ml vegan plain yogurt (I used vanilla coconut yogurt.)
1 tablespoon chia seeds (or Egg Replacer for one egg)
¾ cup raw sugar (I used coconut sugar)
1 teaspoon vanilla extract
1 ½ cups gluten-free flour or 1 ½ cups rice flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
3 cups rhubarb, sliced into 1/4-inch-thick pieces

1
In a small bowl, mix 1 Tbsp chia seeds and 3 Tbsp water and set aside for at least 15 minutes.
2
Or use Egg Replacer for one egg.
3
Preheat the oven to 350F/180C Lightly coat an 8-inch square baking pan with cooking spray.
4
Set aside.
5
In a large bowl, mix the yogurt, chia seed mixture, sugar and vanilla.
6
Add the flour, salt, baking powder, and baking soda and mix well.
7
Stir in the rhubarb slices.
8
Transfer the batter into the prepared pan and bake for 40 50 minutes.
9
A cake tester should come out with just a few moist crumbs clinging to it.
10
You can serve the cake warm (after cooling about 10 minutes) or cold.
11
Dont forget to infuse love before serving!

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: cooking cooking spray, 250 ml vegan plain yogurt (I used vanilla coconut yogurt.), 1 tablespoon chia seeds (or Egg Replacer for one egg), ¾ cup raw sugar (I used coconut sugar), and more.

Yes, Rhubarb Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Pudding Cake

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