Vegan Rhubarb Cobbler Recipe
Description: Indulge in the delightful sweetness of this Vegan Rhubarb Cobbler, a delectable dessert option that’s perfect for any occasion. Bursting with the tangy flavor of rhubarb and topped with a tender cobbler crust, this recipe promises a delightful treat for your taste buds. Whether you’re vegan or simply craving a scrumptious dessert, this cobbler is sure to satisfy your cravings.
Recipe Category: Pie 🥧
Keywords: Dessert, Fruit, Vegan, Kid Friendly, Potluck, Weeknight, Oven, < 4 Hours
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5 stars)
Review Count: 2
Nutritional Information (Per Serving):
- Calories: 470
- Fat: 23.5g
- Saturated Fat: 4.8g
- Cholesterol: 0mg
- Sodium: 691.4mg
- Carbohydrates: 61.8g
- Fiber: 2.1g
- Sugar: 34.8g
- Protein: 4.7g
Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | Margarine |
| 3 | Rhubarb |
| 3/4 | Salt |
| 1 | Sugar |
| 1/2 | Soymilk |
| 1 | Egg substitute |
| 1 1/2 | Flour |
| 2 | Baking powder |
Instructions:
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Preheat Oven: Begin by preheating your oven to 375°F (190°C). This ensures that your cobbler will bake evenly and develop a beautiful golden crust.
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Prepare Pie Pan: Melt 1/3 of the margarine and pour it into the bottom of a pie pan. This creates a rich and buttery base for your cobbler.
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Prepare Rhubarb: In a mixing bowl, combine the rhubarb with 1/3 of the salt and 1/2 of the sugar. Toss the rhubarb until it’s well coated with the sugar and salt mixture.
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Layer Rhubarb Mixture: Transfer the rhubarb mixture into the prepared pie pan, spreading it out evenly over the melted margarine.
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Prepare Batter: In another bowl, melt the remaining margarine. Add the soymilk and egg substitute, and mix well until fully combined.
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Combine Dry Ingredients: To the wet ingredients, add the flour, baking powder, remaining sugar, and remaining salt. Stir the mixture until the dry ingredients are fully incorporated, but be careful not to overmix.
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Assemble Cobbler: Pour the batter over the rhubarb mixture in the pie pan, spreading it out evenly to cover the fruit.
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Bake: Place the pie pan on a baking sheet (to catch any potential drips) and bake the cobbler in the preheated oven for 30 minutes.
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Reduce Heat: After 30 minutes, reduce the oven temperature slightly and cover the cobbler with foil to prevent over-browning. Continue baking for an additional 30 minutes, or until the crust is golden brown and the rhubarb is tender.
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Serve: Once baked, remove the cobbler from the oven and allow it to cool slightly before serving. Serve warm, topped with vegan ice cream or whipped coconut cream for an extra indulgent treat.
Enjoy your Vegan Rhubarb Cobbler! 🌱🥧
