Aunt Rocky’s Strawberry Rhubarb Upside Down Cake (Low Carb, Gluten Free)

Preheat oven to 350ºF. Grease an 8-inch or 9-inch square baking pan (or 9-inch pie pan). Set aside.

For the compote layer:
Mix powdered sweetener, glucomannan and salt in a small bowl and set aside.

Put sliced rhubarb, strawberries, and chopped pecans (if using) in a medium mixing bowl. Add sweetener mixture and fold gently until all of the rhubarb and berries are coated. Transfer to baking dish and spread into an even layer.

For the cake layer:
In another medium mixing bowl, whisk all of the dry ingredients together to break up any lumps: coconut flour, salt, baking soda, erythritol, and oat fiber.

In a small bowl or measuring cup, melt butter or coconut oil in the microwave (about 40 seconds). Add melted butter or coconut oil, eggs, and vanilla to the dry ingredients and quickly whisk until well blended. The coconut flour is very thirsty, and the batter will be thick, not as runny as a normal cake batter.

Spoon batter over the berry layer in the baking pan, and smooth top. Bake 35–40 minutes. Top will be slightly golden, and will look somewhat moist due to the butter content. Check with toothpick to be sure center is done before removing from oven.

Cool on wire rack for about 10 minutes. Run a knife or spatula around the edges of the cake. Place a serving plate large enough for the whole cake over the top of the baking dish. Carefully invert cake and plate together so that the cake falls out onto the serving plate. Allow to continue cooling for at least 10 more minutes before cutting.

The cake is good warm, room temperature, or even cold. It’s best when served with whipped cream topping, if you are not dairy free. Store leftovers in refrigerator or freezer.

Notes:
1. Inspired by a similar recipe at SimplySoHealthy.com.
2. The compote layer is not overly sweetened because this cake is sweet. Adding whipped cream as a topping also adds some sweetness to the fruit layer. If you want a sweeter fruit layer, increase powdered sweetener to taste.
3. Oat fiber is a key ingredient for cake-like texture. If you omit it, the recipe will still work, but the muffins/cake will be very dense. I use Lifesource to assure that I have a gluten free oat fiber. If you don’t have issues with gluten, use the least expensive brand you can find.
4. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
5. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 212, Total Fat 18 g, Saturated Fat 9 g, Sodium 224 mg, Potassium 161 mg, Total Carbohydrate 7 g, Dietary Fiber 4 g, Net Carbs 3 g, Sugars 2 g, Protein 6 g. Macros: 82% fat, 12% protein, 6% carbs.

© May 13, 2018 Roxana Lopez for Aunt Rocky’s