Minutes Prep time: 20
Minutes Total time: 80
Servings: 10
Difficulty: easy
3 tablespoons butter
1/3 cup granular sugar substitute
2 cups sliced fresh or frozen rhubarb
1 pkg (10.6 oz each) Duncan Hines® Keto Friendly Yellow Cake Mix
1/2 cup water
3 eggs
3 tablespoons melted butter
Reddi-wip® Zero Sugar Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 56 mg | 6% |
| Carbohydrate | 28 g | 9% |
| Cholesterol | 84 mg | 28% |
| Total Fat | 15 g | 23% |
| Iron | 1 mg | 5% |
| Calories | 243 kcal | 12% |
| Sodium | 174 mg | 7% |
| Protein | 5 g | 10% |
| Saturated Fat | 7 g | 34% |
| Sugars | 8 g | 1% |
| Vitamin C | 2 mg | 3% |
Preheat oven to 350°F. Butter an 8-inch round cake pan and line the bottom with parchment paper.
Melt 3 tablespoons butter in a medium skillet over medium-low heat. Add rhubarb to pan and cook just until starting to soften for fresh or until defrosted if using frozen. Stir in sweetener. Pour rhubarb mixture in bottom of buttered cake pan.
Stir cake mix, water, eggs, and 3 tablespoons melted butter together in large bowl until well blended. Pour over rhubarb in pan. Bake 32 to 35 minutes, until toothpick inserted in center comes out clean.
Cool 10 minutes. Invert cake onto serving plate and cool completely. Slice your rhubarb upside down cake and serve with Reddi-wip®!
Keto Rhubarb Upside Down Cake
