Go Back
Vegan Rhubarb Cobbler

Vegan Rhubarb Cobbler Recipe

A truly decadent rhubarb dessert that is excellent topped with vanilla Soy Cream ice cream .
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine Vegan
Calories 470 kcal

Ingredients
  

  • 12 tablespoons margarine
  • 3 cups chopped rhubarb (can also use raspberries, or 1/2 rhubarb and 1/2 blueberries)
  • 3/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup soymilk
  • 1 egg substitute (I use Enger-G)
  • 1 1/2 cups flour
  • 2 teaspoons baking powder

Instructions
 

  • Melt 1/3 of the margarine and pour into the bottom of a pie pan.
  • Mix the rhubarb, with 1/3 of the salt and 1/2 of the sugar.
  • Put this in the pie pan and stir until coated with margarine.
  • Melt the remaining margarine.
  • Add the milk and egg substitute and mix well.
  • Mix in the flour, baking powder, 1/2 of the sugar, and 1/2 of the salt.
  • Mix until blended, but do not overmix.
  • Bake at 375°F for 30 minutes on a baking sheet, then reduce heat and cover with foil, and continue baking another 30 minutes.

Add Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 176gCalories: 470kcalCarbohydrates: 61.8gProtein: 4.7gFat: 23.5gSaturated Fat: 4.8gSodium: 691.4mgFiber: 2.1gSugar: 34.8g
Keyword < 4 Hours, Dessert, Fruit, Kid-Friendly, Oven, Pie, Potluck, Vegan, Weeknight
Tried this recipe?Let us know how it was!