vegetarian

Low Cal Rhubarb Crumble (and Custard) Cake

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Prep information

Prep time
15 minutes
Cook time
35 minutes
Serves
6
Recipe by
Michael at Lo-Dough

Nutritional information (per piece (with custard))

Calories
122 kcal
Fat
2g
Carbs
13g
Fibre
8g
Protein
6g
Sugar
10g

This classic sweet dessert combo makes for the most perfect low-calorie cake

Is it school dinners and their stodgy puddings or even the sweetshop counter that makes rhubarb and custard such an evocative flavour combination?

Nostalgia or not, those old school classics were full of sugar and fat, so here, we've come up with a much more modern take on the combination. Using our low calorie cake mix, you can enjoy all the same flavour you remember, but for significant less calories and for next to none of the carbs and sugars. 

Ingredients

Serves 6
  • 1 Lo-Dough vanilla sponge mix
  • 240g of water
  • 80g Rhubarb, cut into batons
  • 20g erythritol
  • 50g low-sugar granola
  • 50g of 'light' custard

What you'll need

This diet-friendly recipe is possible with:

Lo-Dough Vanilla Sponge Mix

Lo-Dough Vanilla Sponge Mix

Regular price £5.49
Buy now

Method

    1. Make up the Vanilla Sponge Mix according to the packet instructions (Oven preheated at 180C). Microwave your rhubarb with a the sweetener for 2-3 minutes or until tender. Once the cake mix is in the tin, top with the cooked rhubarb and the granola.
    2. Bake the mix for 35 minutes, then allow to cool, again as per the instructions.
    3. Serve with the custard.


     

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