Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys rhubarb & custard pudding, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Everyone is all abuzz about heirloom plants. Victoria rhubarb is one of the best tasting varieties with a long history of use. You might recognize the taste from your grandma's pies.

Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Rhubarb & Custard Pudding, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys rhubarb & custard pudding, gf df ef sf nf using 14 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:

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

Rhubarb is a member of the Rheum genus of plants. Though it's a hardy perennial vegetable, it's used more like a fruit. Celebrate spring and forced rhubarb season with a stalk of this bright pink vegetable to sweeten up your cakes, crumbles and savoury suppers. Rhubarb stalks and roots can protect the liver, kidneys, gut, and more.

Steps to make Vickys Rhubarb & Custard Pudding, GF DF EF SF NF:

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

Click to learn the benefits, dosage, and safety precautions. Rhubarb is a vegetable derived from cultivated plants in the genus Rheum in the family Polygonaceae. The whole plant - a herbaceous perennial growing from short, thick rhizomes - is also called rhubarb. Rhubarb is a great source of Vitamin K (useful for blood clotting and bone health) and fiber. It's also been said to be a great source of calcium, but it's important to clarify this: While it's one of the richest.

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