My recipe for keto rhubarb upside-down cake features a perfectly caramelized rhubarb topping and a moist, buttery almond flour cake.
If you’re looking for creative ways to use rhubarb, this old-fashioned cake is a must-try.
It’s easy to see that we are huge fans of all things rhubarb. Just take a look at our collection of keto rhubarb recipes if you have any doubts.
However, I’ll admit that I was a bit intimidated about creating a keto-friendly rhubarb upside-down cake that would prove to be a great alternative to its high-carb counterpart.
I have made countless upside-down cakes in my day, but a keto rhubarb one? Well, let’s just say it was time I rolled up my sleeves and just went for it and stopped coming up with excuses for why it couldn’t be done.
Thankfully, making a low-carb rhubarb upside-down cake was not hard at all.
I can’t wait for you to grab some rhubarb and try this classic cake recipe.
If you’re a fan of cakes, be sure to check out our collection of keto cakes, where you are sure to find some new favorites.
Keto Rhubarb Upside Down Cake
I took inspiration from the pineapple upside cake I used to make for my family and gave it a keto makeover.
By using almond flour instead of wheat flour and swapping the sugar for a sugar substitute, I was able to transform this into a gluten-free, sugar-free upside-down cake that could fool even the most discriminate palate.
Although I love the pairing of strawberries and rhubarb, I chose to highlight rhubarb’s tartness, knowing that it would contrast beautifully with the sweetness of the brown sugar substitute and the buttery flavor of the almond flour cake.
Is Rhubarb Keto-Friendly
If you didn’t know, rhubarb is actually a vegetable in the same family as sorrel. But due to its tartness, it’s often used in desserts and combines well with other fruits.
As far as flavor goes, it reminds me of tart apples with a hint of berries.
So, you may be asking if rhubarb is keto. The great thing about its tartness is that it means it’s not very sweet!
In fact, a 1/2 cup serving of rhubarb contains only about 1.7 net grams of carbs, making it low in carbs and keto-friendly!
This means there are less than two carbs in a rhubarb serving!
What’s more, rhubarb is an excellent source of antioxidants, fiber, and vitamin K. It’s even being called by some the next “superfood.”
So finding ways to include it into your keto diet, like this recipe for upside-down cake, doesn’t just make delicious treats but it’s also good for you!
If you’re asking, “can you eat rhubarb on keto?” the answer is a resounding yes.
Ingredients You’ll Need
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
Note that the full printable recipe is at the bottom of the page.
- Almond flour finely milled
- Brown sugar substitute
- Baking powder
- Sea salt
- Xanthan gum
- Ginger powder
- Unsalted butter
- Sour cream
- Eggs, room temperature
- Fresh rhubarb
How To Make A Keto Rhubarb Upside Down Cake
This keto-friendly upside-down cake is made similarly to the traditional recipe. You start by pre-heating the oven to 325 degrees.
Note that the temperature is a little lower than most cake recipes. This is to ensure the topping has to be caramelized but not burned.
In a large bowl, you will toss the sliced rhubarb with some of the brown sugar substitute and a tiny amount of xanthan gum. The xanthan gum is optional, but it does help the topping to thicken as it cooks.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Next, using a 10-inch cast-iron skillet, you’ll mix the butter and salt with the brown sugar substitute and cook over medium heat.
The mixture should be whisked until smooth and bubbling. This will take anywhere from two to three minutes.
At this point, you’ll add the prepared rhubarb into the cast-iron skillet and stir being sure to cover the rhubarb with the butter and brown sugar substitute mixture.
Now it’s time to make the cake batter. Something to note is that the batter itself does not have any sweetener. This is because the topping with all the sweetener will seep into the cake as it bakes.
Not adding additional sweetener ensures that the upside cake isn’t cloyingly sweet.
When the batter is complete, you’ll spread the cake batter to the top of the rhubarb mixture in the cast-iron skillet.
The cake is then baked for 40-50 minutes, or until the top of the cake is lightly browned and the cake is firm to the touch.
After the keto rhubarb upside cake is baked, it will need to cool slightly before attempting to flip the cake onto a plate.
How To Flip An Upside Down Cake
Once the cake is baked, it will need to cool for about 15 minutes on a wire rack. Then, using a sharp knife, run the blade along the side of the cake to help release the upside-down cake.
It’s important to remember to release the cake while it is still warm to prevent it from sticking to the pan. Do not allow the cake to cool longer than 15 minutes because the cake will stick to the bottom of the pan.
To flip the cake, use oven mitts and place a serving plate on top of the cast-iron skillet or cake pan. Hold the cake pan firmly and invert quickly onto the plate.
Lift the plate and if any of the toppings stick to the pan, firmly tap on the bottom of the cake pan with the back of a knife or wooden spoon.
Use a spatula to pat any topping that remains stuck to the bottom of the pan, and place it onto the cake.
The Best Sugar Substitute For Keto Rhubarb Upside Down Cake
When it comes to choosing which sugar substitute to use for this sugar-free upside-down cake, I have several for you to choose from.
I am recommending you use a brown sugar substitute for this recipe. I used Lakanto brown sugar, although you can certainly also use their all-white granulated sweetener.
It just will not have the same depth of flavor.
Having said this, I am also partial to Swerve brown sugar and Surkin gold. I will add that Surkin is the closest as far as texture to traditional brown sugar.
Tag Us
I sure hope you will give this seasonal sugar-free rhubarb upside-down cake a try.
If you do, please remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.
Grab Our Books & APP
In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.
Join Our Jesus And Keto Movement
Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Keto Rhubarb Upside Down Cake
This recipe for keto rhubarb upside-down cake features a perfectly caramelized rhubarb topping and a moist, buttery almond flour cake. It balances the tartness of the rhubarb with the sweetness of the caramelized brown sugar substitute beautifully.
Ingredients
Keto Rhubarb Upside Down Cake
- 2 cups of almond flour finely milled, measured, and sifted
- 1/2 cup and I tablespoon of of brown sugar substitute
- 2 teaspoons of baking powder
- 1 1/4 teaspoon of sea salt
- 1/2 teaspoon of ginger powder
- 3/4 cup unsalted butter
- 1 cup of sour cream
- 2 eggs
- 1 pound of fresh rhubarb, rinsed and sliced into 1/2 inch pieces about 3 1/2 cups
- 1/4 teaspoon of xanthan gum (optional)
Instructions
- Pre-heat oven to 325 degrees
- Rhubarb topping: In a medium-sized bowl toss the sliced rhubarb with 1 tablespoon of brown sugar substitute, ginger powder, and 1/4 teaspoon of xanthan gum. Set aside.
- Cake batter dry ingredients: In a large mixing bowl, combine the measured and sifted almond flour, baking powder, and sea salt. Set aside.
- Using a 10-inch cast-iron skillet cook over medium heat on the stovetop the 1/4 cup of butter, 1/4 teaspoon of sea salt along with 1/2 cup and brown sugar substitute. Whisk the mixture until smooth and bubbly, about 2-3 minutes. Turn off the stove and set it aside.
- Add the prepared rhubarb topping to the cast-iron skillet along with the butter mixture and stir well being sure to cover the rhubarb with the butter and brown sugar substitute mixture.
- Proceed to finish the cake batter. Melt the remaining 1/2 cup butter and set it aside to cool.
- Cake batter wet ingredients: In a medium-sized bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined.
- Fold the butter and sour cream mixture into the batter dry ingredients. Mix until well incorporated. Note that the cake batter does not have any sweetener, this is intentional since the sweet rhubarb topping will seep into the cake as it bakes and sweeten the cake.
- Spread the cake batter to the top of the rhubarb mixture in the cast-iron skillet.
- Bake for 40 minutes to 50 minutes, or until the top of the cake is lightly browned and the cake is firm to the touch.
- Place the cast-iron skillet on a wire rack, and cool slightly for 15 minutes. Then run a sharp knife along the sides of the cake to help release the cake. Place a large plate over the top of the pan and quickly turn it upside down. It's important to remember to release the cake while it is still warm to prevent it from sticking to the pan.
- Lift the plate and if any of the toppings stick to the pan, firmly tap on the bottom of the cake pan with the back of a knife or wooden spoon. Use a spatula to pat any topping that remains stuck to the bottom of the pan and place it onto the cake.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Notes
This rhubarb upside-down cake can be baked in a 10-inch cake pan. To do so you will need to grease the cake pan well with butter on all sides and bottom. Then in a skillet pan over medium heat, mix 1/4 cup of butter, 1/4 teaspoon of sea salt along with 1/2 cup and brown sugar substitute, and cook the mixture whisking at all times until smooth and bubbling, about 2-3 minutes. Add the butter mixture to the bottom of the greased cake pan and then add the prepared rhubarb to the top of the butter mixture. Once this is done you will add the cake batter to the top of the cake and bake for 40-50 minutes.
The recipe calls for a brown sugar substitute but if you can also opt to use a granulated sugar substitute if that is not easily available.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 25.21gSaturated Fat: 10.7gTrans Fat: 0gCholesterol: 66mgSodium: 112mgCarbohydrates: 6.6gNet Carbohydrates: 3.8gFiber: 2.7gSugar: 0.5gProtein: 6g
