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Rhubarb yoghurt puddings

Rhubarb Yoghurt Puddings
Serves: 6
Time to make: 30 mins, prep 10 mins, cook 20 mins
  • 200g fresh rhubarb
  • 65g reduced-fat table spread
  • 1/2 cup (75g) soft brown sugar
  • 1 egg
  • 1 cup self-raising flour, sifted
  • 1/4 teaspoon ground ginger
  • 3 tablespoons low-fat natural yoghurt
  • 2 tablespoons ground almonds
  • icing sugar, to serve


Step 1 Preheat oven to 180ºC. Lightly grease 6 small muffin tins. Cut rhubarb into small pieces, place into a bowl, and microwave on HIGH for 2–3 minutes (or cook in a non-stick pan over medium heat, until tender). Set aside.

Step 2 Place spread, sugar, egg, flour and ginger in a bowl and whisk, or use electric beater, until well blended. Fold in yoghurt, rhubarb and ground almonds.

Step 3 Spoon into prepared tins and level off surface with a knife. Bake for 20–25 minutes or until well-risen and golden brown.

Step 4 Cool for 5 minutes before turning out. Serve dusted with icing sugar and if desired, extra yoghurt and cooked rhubarb.

Author: Donna Saunders