Low Carb Rhubarb Upside Down Cake

Low Carb Rhubarb Upside Down Cake

Low Carb Rhubarb Upside Down Cake



4 TB. Butter

Rhubarb Strawberry Topping Ingredients:
1 C chopped fresh strawberries
1 1/2 Cups 1/4” sliced rhubarb
(fresh or frozen, thawed and drained)*
1/8 ts Xanthan gum
3 TB.Stevia Baking Blend or 1/4 c Powdered Erythritol
1/4 ts pure stevia powder


Cake Batter

1 C Almond Flour
2 TB. Coconut Flour
1 ts baking powder
3 TB Stevia Baking Blend or 1/4 c erythritol
1/4 ts pure stevia powder
1/4 ts salt
4 eggs *must be room temp or warm. Speed
up process by placing eggs in warm water for
3 min. **Note-eggs will be separated and whites beaten.
1/4 ts Stevia Select Vanilla stevia
1/2 ts vanilla extract



1. Preheat oven to 350F. Place butter in a 8x8 inch square glass pan and put it into the warming oven until butter melts. Remove pan from oven and swirl butter up the sides of dish to coat.

2. Combine the sweetener ingredients that will go into the rhubarb mixture (stevia powder, erythritol, and xanthan gum). Set aside.

3.Chop rhubarb & strawberries. Place them into a medium bowl and stir in Stevia mixture. Spread this over the butter evenly, to cover the bottom of baking dish.

4. Now, separate whites and yolks. Beat egg whites till fluffy/stiff. Set aside.

Time to make the cake batter.

5. In a mixing bowl, beat egg yolks on high until, very fluffy. Approx. 2 minutes. Now add the stevia, erythritol, vanilla extract, and vanilla stevia. Blend again.

6. Finally, add almond flour, coconut flour, baking powder, and salt to the egg yolk batter. This will be very thick and pasty. You want to work quickly & immediately add your fluffy egg whites to this batter. Pulse for a second at a time repeatedly until mix is somewhat combined. It will be slightly lumpy and not smooth. We want to keep as many air pockets as possible created by the fluffy egg whites. However, you want the end result to be basically combined with only small lumps (these disappear during baking).

7. Pour this batter over strawberry/rhubarb mix and spread evenly.

8. Bake for 20 minutes or until toothpick inserted comes clean. Cool for 10 minutes. Loosen cake edges with a knife. Invert onto a serving platter. Some pieces of fruit may stay behind but you can place them back on. Serve warm or cool.


Try our Boysenberry Upside Down Cake too!

For this variation follow the same recipe as above. Substitute 2 cups of fresh or frozen (if frozen, remember to thaw and drain) boysenberries in place of the strawberry & rhubarb.

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