Orange & Rhubarb Skillet Pudding (Vegan)

August 4, 2022

All the yummy goodness of a Rhubarb & Orange pudding - AND - it's vegan! A sweet, tangy & exotic combination of rhubarb, orange and cinnamon baked into a  coconut milk taste fiesta. Top it off with delicious coconut vanilla bean yoghurt.......and you're in heaven!


1 x bunch rhubarb washed & cut into 5cm batons

2 x oranges zested & juiced

1 orange sliced in 5mm sections to be candied

1 cup castor sugar

1 cinnamon quill

3 star anise

4 cups light cranberry juice

1 teaspoon vanilla

for the cake

1 1/3 cup gluten free self-raising flour

1/2 cup castor sugar

160ml coconut milk (use tetra pack version if you can)

40 grams plant based Nuttelex melted (in the microwave or on the stovetop)

Nuttelex for greasing the baking dish


5 cup capacity or 1.25 ltr skillet or baking dish

Fine sieve/strainer

Baking tray




1Add to a medium sized saucepan the rhubarb, zest and orange juice, castor sugar, cinnamon, star anise cranberry juice and vanilla, and bring to the boil, then reduce heat to low and let simmer for 8 minutes for the flavours to develop.

2Next, separate the rhubarb and liquid, and carefully transfer the rhubarb to a bowl. Then use a fine sieve to strain the poaching liquid over the separated rhubarb and allow to cool completely at room temperature.

3Preheat oven to 160C fan forced Line a baking tray with baking paper Grease the skillet/ baking dish

4Next, to make the glace, take half the strained poaching liquid (reserving the cinnamon quill, star anise & rhubarb in remaining poaching liquid until needed) and heat in a small saucepan till it boils. Then reduce the heat to medium, add orange slices & simmer for 10-15 minutes or until it's thick & syrupy. Remove from heat & allow to cool. Using a fork gently transfer orange slices to a prepared lined tray & bake for 15 min or until edges start to caramelize. When ready, take out of the oven & cool completely until ready to use.

5Now it’s time to prepare the cake mix. Use a small bowl and combine the gluten free flour, castor sugar, coconut milk & melted Nuttelex and whisk to form a batter.

6Next, take your greased skillet/baking dish and transfer the rhubarb batons to the base, (set the cinnamon and star anise spices aside). Pour the cake batter over batons. Lastly, use the back of a spoon to gently pour the remaining poaching liquid over the pudding. Then place in the oven & bake for 40 minutes until pale golden on top or until set.

7To serve, place pudding on a heatproof platter or board, and drizzle with the prepared glaze. Decorate with the candied orange slices & cinnamon and star anise spices. As a final touch this pudding can be served with coconut vanilla bean yoghurt.