“Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream!”
READY IN:
1hr 30mins
SERVES:
24
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350F and grease a 9x13" pan.
  2. In a large bowl, mix together the vanilla sugar, yoghurt, milk, eggs and butter until well blended.
  3. Add the flour, cornmeal, dessert mix, baking powder, baking soda, salt, nutmeg and stevia, beating to combine.
  4. Fold in the rhubarb.
  5. Bake for 50-60 minutes, until a tester comes out clean. Cool completely in the pan.

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