At long last the mercury is rising in the UK and we’re all set for our first taste of summer. This coincides quite beautifully with our first crop of early ruby rhubarb from our small but productive kitchen garden. So we’ve used this serendipity to make a bariatric-friendly rhubarb cake. You can serve al fresco (perhaps after a bbq meal) or pack in a tin and take on a picnic.
This one is a little like the classic clafoutis – a baked custardy type French dessert cake that is wonderful both hot and cold. We’ve used the recipe
before with cherries, apples and pears and can now pronounce that it’s also delicious with rhubarb. Unlike the other fruits we find it’s necessary to roast the stems of rhubarb just a little before adding to the other ingredients unless you’re using very thin and very tender stalks. Medium and thin stalks only need about 8-10 minutes roasting and thicker ones about 12 minutes.
Rhubarb and Custard Cake on Bariatric Portion Plate
We’ve also used sweetener to counteract the tartness of the fruit and you can use your own brand and type of sweetener to taste. Next time we plan to use half rhubarb and half strawberries since they make a fabulous combination and the sweetness of the strawberries will help to balance the sharpness of the rhubarb requiring only the minimal amount of added sweetener.
Tasters here say that custard is a must accompaniment – but you can also serve with low-fat creme fraiche, yogurt or ice cream if liked. Why not try making our Bariatric Egg Custard rather than using a shop bought sugary one. I like things simple so it’s plain for me!
RHUBARB AND CUSTARD CAKE
900 g/2 lb rhubarb
low-fat cooking spray
3 heaped tbsp Truvia sweetener (or other sweetener to taste)
150 g/1½ cups plain/all-purpose flour
4 tsp baking powder
2½ tsp ground ginger
4 tbsp skimmed milk
100 g/4 oz low-fat spread or light butter, melted
- Preheat the oven to 200 C/400 F/gas 6.
- Trim the rhubarb discarding any leaves and tough stems then cut into lengths about 10 cm/4 inches long. Place on a non-stick baking sheet, spritz generously with low-fat cooking spray and sprinkle with 1 tbsp of the Truvia or other sweetener. Roast in the oven for 8-12 minutes (see intro) until just tender and starting to ‘fall’.
- Meanwhile, mix the remaining Truvia or sweetener with the flour, baking powder and ginger and beat the eggs with the milk.
- Make a well in the centre of the flour and add the egg mixture. Beat well to combine then stir in the melted low-fat spread or light butter.
- Spritz a 23-cm/9-inch loose-bottomed, non-stick cake tin or pan with low-fat cooking spray and add half of the cooked rhubarb. Top with the prepared cake batter. Carefully add the remaining rhubarb and push gently down into the batter mixture. Return to the oven and bake for 35-40 minutes until well-risen, firm and golden. Cover with foil after about 20-25 minutes if the top starts to brown too much.
- Allow to cool slightly before serving warm or chill to then slice and serve.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 162