Vegan Rhubarb Cobbler

A truly decadent rhubarb dessert that is excellent topped with vanilla Soy Cream ice cream .

• Ready In: 1 hr 15 mins
• 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

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