Cambridge CropShare

Vegan Rhubarb and Custard Cake

Prep Time: 45 Mins
Cooking Time: 45 Mins
Total Time: 1 Hours 30 Mins
Yields: 12 slices


    • 300g flour
    • 150g sugar
    • 50g ground almonds or hazelnuts
    • 3tsp baking powder
    • 2tsp baking soda
    • 1 tsp vanilla extract
    • 1 tsp powdered ginger
    • 1/2 tsp cinnamon
    • pinch of salt
    • 350ml almond milk
    • 50ml oil
    • 1kg rhubarb
    • 125g sugar
    • peel of 1 lemon
    • 30g cornstarch
    • 500ml almond milk
    • 70g sugar
    • 1tsp vanilla extract


      1. preheat the oven to 180 degrees C.
      2. grease an 11 inch spring form and sprinkle with breadcrumbs.
      3. in a large bowl mix all dry ingredients.
      4. mix the oil and almond milk and whisk into the dry ingredients until creamy.
      5. scoop the mix into the spring form and bake for about 30 minutes, until a toothpick inserted comes out clean.
      1. in the meantime, peel the rhubarb and cut into 2-3cm pieces.
      2. place the rhubarb in a saucepan, add the sugar and lemon peel and cook for about 10-15 minutes - the pieces should be soft, but not fall apart.
      1. while the rhubarb is cooking, measure 500 ml almond milk and bring to the boil, leaving about 3 tbsp in the measuring jug.
      2. add the sugar, vanilla extract and cornstarch and mix well.
      3. once the milk is boiling, take off the heat, stir in the contents of the jug, and briefly bring back to boil, stirring constantly.
      4. pour the custard over the cooled cake (while still inside the springform).
      5. drain the excess liquid from the rhubarb and spread the pieces on top of the custard.