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Vegan Rhubarb & Custard Sponge Pudding

 An easy recipe for vegan rhubarb and custard sponge pudding baked in the oven. Serve with more custard or vanilla ice cream for a comforting dessert.

Vegan Rhubarb & Custard Sponge Pudding in a glass casserole dish

VEGAN RHUBARB & CUSTARD SPONGE PUDDING


A lot of you have been waiting for this rhubarb and custard sponge pudding.

I've made it a few times now. 

Just to make sure it's right you understand!

It's one of those traditional British puddings that's basically a hug in a bowl. 

Total comfort food.

The custard is built into the pudding, but you can definitely add more on the side, or some vanilla ice cream would be good too!


Baked rhubarb & custard pudding in a glass Pyrex dish

IS THE CUSTARD IN THE PUDDING?


Oh my goodness yes!

The custard is baked into this pudding.

I've made this pudding in two different ways.

I've baked the pudding with dollops of custard on top of the sponge.

I've also baked the custard as a layer on top of the rhubarb, before adding the sponge batter.

Which way is better, I hear you ask?

To be honest both were good. The layer of custard on top of the rhubarb layer gave more custard, it also bubbled over and some of it ended up on the bottom of my oven.

Thank goodness for oven liners!

So I'll leave it up to you to decide. Add a layer of custard on top of the rhubarb or dollops of custard on top of the sponge batter.

Both work, but beware of the overspill with the first option!


Carton of Alpro Vegan Custard

VEGAN CUSTARD

 

I use ready-made custard for this pudding.

Our favourite custard is Alpro custard, which is vegan, but you can use your favourite custard.

You won't use it all, so there is enough left over to serve with the pudding.

Of course, if you want to serve it with ice cream, that's ok too. Just pop the rest of the custard in the fridge for another day.



Stewed rhubarb

STEWING RHUBARB


I absolutely love rhubarb.

I like it with rice pudding, ice cream or yoghurt. 

I love a rhubarb crumble and rhubarb tart, but to be honest I'd be equally happy just eating it freshly cooked out of a pan.

My mum says as children they would be given a stalk of raw rhubarb from the garden and a wee pouch of sugar to dip it in and that was their treat.

For this pudding, you definitely want to cook the rhubarb.

You can either stew it or roast it.

To stew rhubarb, give it a rinse, cut it into chunks and pop them into a pan. Add a splosh of water and some sugar and then cook gently for about 10 minutes until the rhubarb is soft.

Try not to eat it all with a spoon there and then. You do need it for the pudding.


Roasting rhubarb with sugar in an ovenproof dish

ROASTING RHUBARB


You can also roast rhubarb.

Just rinse the stalks of rhubarb, cut into chunks and spread in an even layer in an ovenproof dish.

Sprinkle with sugar and pop in a pre-heated oven for 20-25 minutes until soft.

Once more, try not to just eat it with a spoon.


Baked rhubarb and custard sponge pudding in a square glass dish

WHAT DO YOU NEED TO MAKE RHUBARB & CUSTARD SPONGE PUDDING


I've talked about the rhubarb and custard, but what else do you need to make this pudding? Here is a list of all the ingredients you need.

  • RHUBARB
  • CUSTARD
  • OAT MILK - or your regular milk
  • WHITE WINE VINEGAR - or lemon juice
  • VANILLA EXTRACT
  • VEGETABLE OIL - or another mild oil
  • PLAIN FLOUR - also called all-purpose
  • CASTER SUGAR
  • BAKING POWDER
  • SALT 
  • DEMERARA SUGAR - optional (to sprinkle on top of the pudding)

square glass baking dish

WHAT TYPE OF DISH DO YOU BAKE A PUDDING IN?



I treated myself to a square Pyrex dish to use for puddings and pasta bakes.

It's a good all-rounder too. It goes in the freezer, microwave, oven and dishwasher.

It also has a click on lid so you can store leftovers in the fridge.

It's a 1.9 Litre dish. The measurements are 21 cm x 21 cm x 8cm (8 1/4 inch x 8 1/4 inch x 3 inches).

You can use any style of casserole or baking dish, but it needs to be quite deep.

If your dish has a bigger surface area, the pudding will cook quicker, so you have to keep an eye on it.


Rhubarb and custard sponge pudding in a bowl served with extra custard

WHAT TO SERVE RHUBARB & CUSTARD PUDDING



The sponge in this pudding is flavoured with vanilla and it's soft and moist.

The rhubarb is so full of flavour and there are little pockets of custard.

There are a few ways you can serve it, but do serve it warm or hot.

  • CUSTARD
  • VANILLA ICE CREAM
  • WHIPPED CREAM
  • POURING CREAM
  • SQUIRTY CREAM

All of these options are available in really good vegan versions. 


MORE VEGAN PUDDINGS TO TRY



Here are a few more easy vegan puddings to try for a comforting end to your meal.



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An easy recipe for vegan rhubarb and custard sponge pudding baked in the oven. Serve with more custard or vanilla ice cream for a comforting dessert.

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HOW TO MAKE VEGAN RHUBARB & CUSTARD SPONGE PUDDING


Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

Rhubarb & Custard Pudding - Step 1 - rhubarb cooked, milk measured and flour in bowl

STEP 1


Preheat the oven and bake or stew the rhubarb until soft. Once cooked pour into your ovenproof dish.

Measure out the oat milk (or whatever milk you have in the fridge) and add vinegar or lemon to make vegan buttermilk.

Measure out the flour into a mixing bowl.

Rhubarb & Custard Pudding - Step 2 - dry ingredients and wet ingredients added to the mixing bowl

STEP 2


Add sugar, baking powder and salt to the flour and mix.

Add vanilla extract and oil to the milk.

Pour the wet ingredients into the dry ingredients.


Rhubarb & Custard Pudding - Step 3 - batter mixed and poured over the rhubarb in the baking dish topped with custard

STEP 3


Fold the cake batter until just combined, do not overmix!

Pour over the rhubarb already in your casserole dish.

Top with dollops of custard and a sprinkle of brown or demerara sugar and bake until golden and cooked through.

If it starts to brown, you can cover it with foil for the rest of the bake.

A skewer or toothpick should come out clean with no wet batter.


Rhubarb & Custard Pudding - Step 4 - the finished pudding served with custard
STEP 4

Once the pudding is cooked serve it with custard or ice cream while still warm.

Enjoy!



vegan pudding, rhubarb and custard, vegan rhubarb and custard pudding, vegan sponge pudding, British pudding, rhubarb dessert
dessert
British, vegan
Yield: 4-6
Author: Jacqueline Meldrum
Vegan Rhubarb & Custard Sponge Pudding

Vegan Rhubarb & Custard Sponge Pudding

An easy recipe for vegan rhubarb and custard sponge pudding baked in the oven.
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

Ingredients

Rhubarb
  • 400g (3/4 to 1 lb or 4 large stalks) rhubarb cut into chunks
  • 5 tbsp caster sugar
  • splash of water
Pudding
  • 300 ml (1 cup) oat milk, or whatever milk you use
  • 1 tsp white wine vinegar (or lemon juice)
  • 1 tsp vanilla extract
  • 75 ml (1/3 cup) vegetable oil or other mild oil
  • 300g (1  3/4 cups) plain (all-purpose) flour
  • 250g (1  1/4 cups) caster sugar
  • 1 tsp baking powder
  • pinch salt
  • 5 tbsp vegan custard
  • A sprinkle of brown sugar (optional)

Instructions

  1. Preheat the oven to 180c/160c fan/gas mark 4/350f.
  2. Stew or roast the rhubarb. To stew it add rhubarb to a pot with a splash of water and sugar and cook gently for 8-10 minutes until soft. To roast place in an even layer in a roasting dish, sprinkle with sugar and bake for 20 minutes until soft.
  3. Once the rhubarb is cooked place in your baking or casserole dish and spread into an even layer.
  4. Measure the milk into a jug or bowl, add the vinegar (or lemon juice) and set aside.
  5. Measure the flour into a mixing bowl and add the caster sugar, baking powder and salt and mix well.
  6. Add the vanilla extract and oil to the milk and mix.
  7. Pour the milk mixture into the dry ingredients and fold in until just combined. Do not overmix!
  8. Pour your cake batter over the rhubarb and top with dollops of custard. Just leave them as dollops, don't try to spread them. You can also sprinkle a little brown sugar over the dish.
  9. Bake for 50 minutes to 1 hour. Check after 40 minutes, if it's starting to brown a bit too much, cover with foil.
  10. It's ready when the sponge topping is cooked through and a skewer or toothpick inserted will come out batter free.
  11. Serve warm with custard or ice cream.
  12. Enjoy!

Notes:

Calories


4 huge portions = 781 calories per portion

5 large portions = 624 calories per portion

6 normal portions = 520 calories per portion

8 small portions = 390 calories per portion


You can also put the layer pf custard over the rhubarb layer and then add the sponge batter, but put a tray on the shelf below to catch it if it bubbles over.


Once cool this pudding can be kept in the fridge for a few days and reheated as required.

Nutrition Facts

Calories

520.73

Fat (grams)

15.80

Sat. Fat (grams)

1.91

Carbs (grams)

87.77

Fiber (grams)

2.55

Net carbs

85.22

Sugar (grams)

43.26

Protein (grams)

7.77

Sodium (milligrams)

141.04

Cholesterol (grams)

10.76
Created using The Recipes Generator

25 comments

  1. This looks just incredible! I love anything with custard and rhubarb must make this delicious! Can't wait to try it!

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  2. Thank you so much for sharing this vegan rhubarb custard sponge pudding! It's our new favorite! Very easy to make and it taste amazing!

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed it. I'm getting a lot of good feedback about it.

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  3. This turned out to have a wonderful texture and flavor. Kids loved it as well!

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    Replies
    1. It's always great when the kids love a new dish. Mind you a bigger chance when it's dessert.

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  4. I LOVE a rhubarb and custard combo! This pudding looks like proper comfort food too!

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  5. This is so good!! My new favorite rhubarb recipe!

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  6. I am going to try this with stewed apples. Thanks for the idea.

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    Replies
    1. Oh yes a nice idea and a good option if you don't like or can't get hold of rhubarb. Enjoy it

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  7. I made this last night and we loved it. We had it with ice cream while it was hot. We may have eaten too much ha ha. Jill

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    Replies
    1. Haha that is easy to do. I'm glad you both enjoyed it Jill.

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  8. I am going to see if our farmers market has rhubarb and make this today, that looks marvelous and its seems quite easy thanks for the photo instructions!

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  9. I've mainly only made crisp with rhubarb so I'm excited to give this recipe a try for a new way to enjoy it. Looks so incredibly decadent!

    ReplyDelete
    Replies
    1. Oh me too although we call it crumble in Scotland.

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  10. This was so good, and so much easier to make than rhubarb and custard pie!

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  11. I just love desserts (or anything) that can be made using one dish. This pudding is perfect for parties or just simple weekend dinners. Love the custard!

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    Replies
    1. Oh yes it would be good for both. I do hope you try it.

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  12. This looks brilliant Jac - it is winter weather and we are just going into our 4th lockdown in Melbourne and might be in need of comfort food!!!! Hope you are well and enjoying some spring sunshine and getting out and about.

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  13. This is unbelievably addicting and so yummy! My daughter, hubby, and I really enjoyed this recipe! Excited to make this again soon!

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  14. Looks so delicious! I bet it tastes unbelievably good with some vanilla ice cream.

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x