Filling Ingredients:

3 C. Fresh Chopped Rhubarb

½ C. Purecane Granular Sweetener

¼ C. Melted Butter

¼ C. Lemon Juice

1 t. Cornstarch

Cake Ingredients:

¼ C. Melted Butter

½ C. Purecane Granular Sweetener

1 Egg

1 ¾ C. Keto Wheat Flour

2 ½ t. Baking Powder

1 t. Cinnamon

Pinch of Salt

¾ C. Unsweetened Almond Milk

Easy Directions:

  1. Spray a large cast iron pan and set aside.
  2. In a small mixing bowl, combine all filling ingredients and after well coated spread into cast iron pan.
  3. In another mixing bowl, mix together butter, Purecane and egg. Add in remaining ingredients and combine well. Pour batter on top of rhubarb mixture.
  4. Bake at 350 for 35 minutes. Let cool. Top with whipping cream!


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