Strawberry Rhubarb Dump Cake

written by Low Carb Way Of Life | July 22, 2022

Ingredients:

Filling

2 1/2 cups chopped rhubarb
1 cup chopped strawberries
1/2 cup powdered Swerve Sweetener
1/2 tsp xanthan gum

Topping

1 1/4 cup almond flour
1/3 cup Swerve Sweetener
1/4 cup coconut flour
2 tsp baking powder
1/4 tsp salt
2/3 cup butter melted

Directions:

Filling:
Preheat the oven to 350F and grease a 2-quart glass or ceramic baking dish.

Add the rhubarb and strawberries to the dish and sprinkle with the sweetener and xanthan gum. Toss to combine well.

Topping:
In a medium bow, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt. Sprinkle evenly over the filling in the dish.

Drizzle the melted butter as evenly as possible over the topping. Get as many places as you can, but it’s okay to have a few dry bits.

Bake about 45 minutes, until the top is golden brown and the filling is bubbling up through in places. Remove and let cool (the topping will crisp up some as it cools).

Servings: 10

Nutritional Information: Calories: 217, Fat: 18g, Carbohydrates: 7.4g, Fiber: 3.4g, Protein: 4g