Chocolate And Rhubarb Self-saucing Pudding Cake

1. Pre-heat the oven to 180C and grease a 750 ml. oven-proof pie dish.

2. Sift flour, salt, castor sugar, baking powder and cocoa into a bowl and then gently stir in rhubarb.

3. Combine soy milk, melted soy margarine, egg replacement and vanilla and mix into dry ingredients.

4. Pour into the pie dish.

To make the topping:

1. Mix the brown sugar with the cocoa and sprinkle over the pudding batter.

2. Pour boiling water carefully over all ingredients.

3. Bake for 40-45 minutes until the pudding feels firm.

4. To serve spoon out cake with its sauce while it is hot.

5. Serving Suggestion: delicious with double cream and a little stewed rhubarb for garnish.