Gluten Free Rhubarb Custard Loaf (Dairy Free)
With only 6 ingredients you can make this soft moist and deliciously addictive gluten free rhubarb custard loaf cake. An easy recipe to use up all that delicious rhubarb that is in season right now and it’s dairy free too.
Did you know that rhubarb is actually a vegetable not a fruit? That’s one of the new things I have learned since making these rhubarb custard cookies.
Its rhubarb season yay! To be honest this is the first year I have created recipes using rhubarb. Am not sure why as it’s easy to find in supermarkets from April to July. I managed to buy 3 long stalks of rhubarb for only £1. Making it a very affordable vegetable to use.
Sweet or Savoury
Since rhubarb is a vegetable, it can be used for both sweet and savoury recipes. While it tends to be used in more sweet recipes like fruit pies, cakes and crumbles. Nonetheless it can be used in many savoury recipes too. For example, rhubarb pairs well with meat. As its distinctive tang can enhance all kinds of flavours. I found this recipe for a rhubarb ketchup which sounds very intriguing.
Easy Rhubarb Custard Loaf
Now how did I decided what sweet recipe to make with the fresh rhubarb I had. I thought for the first-time baking with rhubarb I would stick with something fairly simple. Of course, baking a cake seem like the most logical way to go. For the rhubarb custard loaf cake, I adapted a previous loaf cake recipe I have made countless times before.
Related Recipe >>>>>>>>>> Raspberry and Chocolate Yogurt Loaf (Gluten and Dairy Free)
How to Prepare the Fresh Rhubarb
Firstly, I made a simple rhubarb puree by adding the chopped rhubarb to a small saucepot along with water and coconut sugar. In total this took about 10 minutes for the rhubarb to become soft. I mashed the rhubarb to create a smooth puree. I then sat it aside to cool down until I needed it.
How to Make Dairy Free Custard
The key to making dairy free custard is to make sure you buy custard powder in a tub and not the custard you get in sachets. Since this kind is usually instant custard which already has milk powder and sugar already added. Unlike the custard powder found in tubs. Where you can simply use any non-dairy milk in place of the normal dairy milk that is usually used to make custard. You will have to add in any sugar you want to use as well. I have tried both the Birds and Asda own brand custard powder. Remember to always double check the ingredients list before using it. Since the recipe might change.
Ingredients Needed For Gluten Free Rhubarb Custard Loaf
Gluten Free self raising flour
Non dairy plain yogurt
Non dairy milk
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Gluten Free Rhubarb Custard Loaf
With only 6 ingredients you can make this soft moist and deliciously addictive gluten free rhubarb custard loaf cake. An easy recipe to use up all that delicious rhubarb that is in season right now and it's dairy free too.
- 120 grams Rhubarb puree
- 1 tbsp Coconut sugar
- 180 grams Gluten free self rising flour with added xanthan gum
- 30 grams Coconut sugar
- 170 grams Plain non dairy yogurt i used soy yogurt
- 2 medium Eggs
- 20 grams Dairy free custard powder i used asda own brand
- 35 grams Dairy free custard powder
- 300 ml Non dairy milk (depending how thick you like your custard)
Peel 2 sticks of rhubarb then chop into small pieces.
Add enough water to a small sauce pot to cover the rhubarb. Bring to a simmer add 1 tbsp coconut sugar. Leave to cook until the rhubarb has gone soft.
Mash the rhubarb to create a puree. Leave to cool.
Pre heat oven to 180c and line a 1lb loaf pan with either baking parchment or grease with non dairy butter then dust with gluten free flour.
In a medium sized mixing bowl add the flour, the coconut sugar and the custard powder stir to combine.
in a small bowl add the yogurt and eggs mix to combine.
Pour the wet mixture in to the dry mixture and mix everything together.
Pour half the mixture into the loaf pan and then add half the rhubarb puree on top. Pour the rest of the mixture on top of the puree. Swirl the rest of the rhubarb puree into the top of the cake mixture.
Place a sheet of greased tin foil over the top of the loaf tin. Bake the loaf for 20 minutes.
Then remove the tin foil and place the loaf back into the oven for another 10-15 minutes. Until its completely baked.
Once baked remove from oven and leave to cool in the loaf tin for 5 minutes. Before removing from the loaf tin and to cool completely on a cooling rack.
Drizzle the custard over the sliced loaf and serve. I sliced the loaf into 8 thick slices.
Store the loaf wrapped in tin foil to keep it fresh. I stored mine in the fridge because of the rhubarb puree. It will last 3-4 days.
Add the custard powder to a small sauce pot and add in two tbsp of non dairy milk to create a paste then add the remaining non dairy milk.
Heat the custard on medium low heat until it begins to thicken. Stirring occasionally.
Add more liquid to create the consistency you like.