Rhubarb and ginger sponge
prep: 10 minutes
cook: 25-30 minutes
serving: 6
Nutrition Facts
each serving
KCal
157
Carbs
13.8g
fiber
3.3g
Protein
6.2g
Fat
7.8g
Saturates
1g
Sugars
2g
Salt
0.31g
Fruit/Veg Portion
-
Ingredients
all 10 types- 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
Directions
6 steps in totalStep 1
Preheat oven to 180°C / gas mark 4.
Step 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.
Step 3
Mix in 1 tbsp of sweetener. Add more if needed according to taste.
Step 4
Add the eggs to a bowl with the yogurt and oil, then beat well.
Step 5
Stir in the flour, ginger, baking powder and remaining sweetener.
Step 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.
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