Since strawberries 🍓 and rhubarb are a match made in heaven I whipped up this cake 🍰 using two of my favorite low carb fruits this afternoon. While most rhubarb cakes have over a cup and a half of sugar, this one has only 6 tablespoons of maple syrup and is made with a base of low-carb high-fat almond flour. It’s still in beta but here’s where the recipe stands today —Mr. Pantry says it’s already pretty great! Here’s my Strawberry Rhubarb Upside Down Cake recipe: BASE 2 C rhubarb, sliced 2 C strawberries, sliced 2 T butter 2 T maple syrup 1. Melt butter in an 8-inch cast iron skillet 2. Sauté rhubarb over med heat for 2-3 min 3. Drizzle maple syrup over rhubarb, then scatter strawberries CAKE 2 C almond flour 1/4 t salt 1/4 t baking soda 3 eggs 1/4 C butter, melted 1/4 C maple syrup 1/8 t vanilla stevia 1. Combine dry ingredients in a food processor, then pulse in wet 2. Transfer batter to pan with rhubarb mixture 3. Bake 20-30 min, until top is golden brown 4. Cool for 1 hour, then remove from pan and serve Save this post to refer back to later 😍 https://www.instagram.com/p/Cg8euOSMplK/?igshid=NGJjMDIxMWI=