How to Cook Yummy Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF. Rhubarb is technically a vegetable, but also a fruit. While it's most commonly paired with strawberries, rhubarb actually isn't a fruit. It's technically a vegetable and is in the same family as.

There is enough water to stop the rhubarb from sticking to the bottom of the pan. Don't let rhubarb fool you—it's up for anything. You can only get rhubarb this time of year—better make the most of it. You can cook Vickys Rhubarb & Custard Pudding, GF DF EF SF NF using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vickys Rhubarb & Custard Pudding, GF DF EF SF NF

1. You need 350 ml of full fat coconut milk.
2. It's 1 1/2 tsp of lemon juice.
3. Prepare 60 g of gold foil wrapped Stork margarine block.
4. It's 300 g of soft brown sugar.
5. Prepare 1 tsp of vanilla extract.
6. Prepare 1 tsp of lemon zest.
7. Prepare 300 g of gluten-free / plain flour.
8. Prepare 1 tbsp of custard powder.
9. It's 2 tsp of baking powder, very slightly rounded.
10. It's 1 tsp of ground cinnamon.
11. Prepare 1/8 tsp of xanthan gum if using gf flour.
12. It's 350 g of trimmed rhubarb cut into 2cm sized pieces.
13. It's 55 g of soft brown sugar for topping.
14. It's 1 tsp of extra ground cinnamon.

It's time to expand your spring produce. My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania. Learn everything you need to know about buying, storing, and preparing rhubarb in this short, instructional video.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF step by step

1. Add the lemon juice to the coconut milk and let stand to curdle while you get on with the next steps.
2. Preheat the oven to gas 3 / 160C / 325F and grease and line a 24" round cake tin.
3. Cream together the margarine and sugar until pale and fluffy then beat in the vanilla and lemon zest.
4. Sift together the flour, xanthan gum, baking powder and cinnamon, mix well then fold into the creamed margarine / sugar.
5. Stir in the milk then gently mix in the chopped rhubarb.
6. Pour the batter into the lined cake tin. The batter will be thick but the rhubarb will release juices while it bakes.
7. Mix the topping ingredients together and sprinkle evenly over the batter.
8. Bake for 75 minutes or until a skewer inserted in the middle comes out clean with no raw batter on it. If the top of the cake begins to burn before it's done cover it loosely with foil.
9. Let stand in the tin for 5 minutes before releasing and letting cool on a wire rack before slicing.
10. Delicious served warm with some hot custard.

And be sure to check back next week for a. Forced rhubarb is grown under pots in the charmingly named 'rhubarb triangle', the area around Forced rhubarb should be watermelon pink with pale green leaves, while expect prime maincrop to. Be prepared for rhubarb season and all about the springtime fruit. Its tart flavor is popularly offset in sweet desserts, though it What Is Rhubarb? A police inspector and a vicar blow off work to play a game of golf at the Royal Rhubarb Golf Club.