Vegan Rhubarb Cobbler
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
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
directions
- 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.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!