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Preheat the oven to 170 C. Line a 9-inch cake tin with parchment paper.
In a medium size bowl mix 1/2 bag of The Best Free From Versatile Sweet Mix, 2 eggs, 2 tbsp softened butter, 1 tbsp of lemon juice and lemon zest.
Spread the short bread base into the prepared cake tin and pre-bake the base for 12-15 minutes. Bake until it gets a bit of colour. Set aside.
Rhubarb Filling: In a large bowl whip together the eggs, sweeteners, xanthan gum using a hand mixer. Add lemon juice, lemon zest, sour cream and mix until fully combined. Pour the mixture over the pre baked base.
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Add in the diced rhubarbs (you can sure stir the rhubarb into the mixture, but my 7 year old loves helping me, so she placed them in one by one).
Cover your, lets call it cheese cake now, so cover your cake with kitchen foil and bake it for 30-35 minutes on 170C. Take of the kitchen foil and bake for another 10 minutes on 180C, just to give your cake a slight golden colour.
Wait until it cools, I mean WAIT! We couldn?t wait, its so yummy hot out of the oven, 3 slices went down super quick.
For the base I used The Best Free From Versatile Sweet Mix, but only a half pack, you can sure use the full pack if you would like a thicker base or just simply use the other half to make a few keto berry short bread cookies.
Let me know, if you have made this lovely keto dessert, or any other of my sweets, or if you have any questions please leave your comment below, or email me at email@example.com