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Rhubarb and ginger sponge

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A healthy traditional pudding, made with wholemeal sponge, lots of fruit and a hint of spice.
Serves
6
Prep
10 minutes
Cook
25-30 minutes
Each 154g serving contains (excludes serving suggestion)
KCal
157
Carbs
13.8g
Fibre
3.3g
Protein
6.2g
Fat
7.8g
Saturates
1.00g
Sugars
2.0g
Salt
0.30g
Portion Fruit & Veg
0
Ingredients
Ingredients
500g chopped rhubarb
2 tbsp water
2 tbsp granulated sweetener
2 eggs, beaten
2 tbsp low-fat yoghurt
3 tbsp rapeseed oil
100g wholemeal flour
1 heaped tsp ground ginger
1 tsp baking powder
100ml skimmed milk
Method
  1. Preheat oven to 180°C / gas mark 4.
  2. Add rhubarb to a microwave/oven-proof dish with the water. Cover with cling film, pierce, then microwave for 2-3 minutes until tender.
  3. Mix in 1 tbsp of sweetener. Add more if needed according to taste.
  4. Add the eggs to a bowl with the yogurt and oil, then beat well.
  5. Stir in the flour, ginger, baking powder and remaining sweetener.
  6. Beat in the milk to create a batter, then pour it over the rhubarb. Bake for 25-30 minutes until lightly golden on top.
Chefs tips
  • Experiment with other fruits such as apples, pears, apricots or frozen berries.
  • Try adding other spices such as cinnamon or mixed spice - especially good with apple.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot.
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