Rhubarb is one of our spring and early summer favorite. We enjoy it in both sweet and savory dishes. This is a lovely sweet treat that could be served at spring holiday brunches or also on Mother’s Day.

Orange Rhubarb Self-saucing Pudding

Serving Size: 4


  • 5 tablespoons (75 grams) vegan margarine
  • 1 & 1/2 lb. (800 grams) rhubarb, cleaned and sliced in 1 inch (2,5 cm) pieces
  • 2 oranges, zest and juice
  • 1 cup (225 grams) sugar
  • 3 egg replacements
  • 3/4 cup (75 grams) self-rising flour
  • 3/4 cup (200 ml) non-dairy milk (we used almond milk)
  • oil to spray an approximate 7″X10″ baking dish (17X27 cm)
  • 1 orange as optional garnish

Orange Rhubarb Self-saucing Pudding


  1. Preheat the oven to 350ºF (180ºC).
  2. Zest 2 oranges and then juice them.
  3. Clean and slice the rhubarb.
  4. Reserve a few pieces of rhubarb as garnish for the top of the pudding-cake.
  5. Place most of the rhubarb in a pan with the orange juice and 3 tablespoons of sugar.
  6. Gently cook the rhubarb until it begins to soften, but is has not broken down and lost the form.
  7. Pour the mixture through a sieve to separate the liquid from the rhubarb pieces, as you will be sing them separately.
  8. Cream the rest of the sugar and the vegan margarine in a large bowl.
  9. Add the orange zest and stir to mix.
  10. Add the egg replacements and mix again to a light fluffy mixture.
  11. Gradually add the flour, the orange rhubarb mixture and the milk.
  12. Mix only enough to create an even batter.
  13. Spray or grease an oven-proof baking form.
  14. Place the rhubarb pieces in the bottom of the form.
  15. Spoon the batter over the top and spread evenly.
  16. We decorated the top with organic orange slices and the reserved rhubarb.
  17. Place the pudding cake in the oven to bake for 30 minutes or until the top is golden brown and firm.
  18. When done, remove from the oven and allow to set for 10 minutes.
  19. We enjoyed the pudding cake with non-dairy whipped topping, it is also lovely with non-dairy ice cream.