Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and dreamy cream topping! This is one of my favorite rhubarb recipes made to fit the low carb diet.
These Rhubarb Dream Bars are a delicious dessert to serve to from the time rhubarb starts to pop out of the ground and is ready to harvest! This makes an impressive dessert to take to picnics, family reunions or potlucks!
Jump to:
❤️ Why you'll love it
✔️ It is a great way to enjoy dessert in a low carb rhubarb recipe!
✔️ These sugar free, gluten free rhubarb bars have 16 generous servings with only 4 net carbs per serving!
✔️ You can use frozen rhubarb if you don't have fresh rhubarb!
🥘 Ingredients
Almond flour, choose finely ground almond flour
Coconut flour
Coconut oil, if it is not in the melted state, melt it before using it
Granulated erythritol sweetener, be sure to use a keto approved sweetener.
Salt, to enhance flavor
Fresh rhubarb, if using using frozen rhubarb, keep in the frozen state when adding to the recipe.
Large eggs help the custard to form
Heavy cream, added to boost fat and flavor.
Almond milk, be sure to buy unsweetened plain almond milk
Xanthan gum, is used as a thickening agent
Vanilla extract, to enhance flavors.
Cream cheese, to stabilize the topping.
Sugar free cool-whip, to blend into the topping to make it fluffy
Cooking spray, to coat the baking dish
🔪 Instructions
FOR THE CRUST
- Preheat the oven to 350°F.
- In a medium sized mixing bowl, using a fork or pastry blender, combine the almond flour, coconut flour, erythritol, salt, and coconut oil until mixture resembles coarse meal.
- Press the flour mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes, or until crust is golden brown.
FOR THE FILLING
- In a large bowl, using a hand mixer, combine the eggs, erythritol, almond milk, heavy cream and vanilla until well combined.
- Sprinkle the egg mixture lightly with xanthan gum whisk until well combined. Stir in the rhubarb.
- Pour the rhubarb filling over the partially baked crust and return to oven. Bake for 50 minutes, or until custard has set and a knife inserted into the center comes out clean. Remove from the oven and cool completely.
FOR THE TOPPING
- In a medium sized mixing bowl using a hand mixer on medium speed, combine the cream cheese, powdered erythritol, and vanilla. Fold in the sugar-free whipped topping.
- Spread the whipped topping over completely cooled bars. Store in refrigerator.
🥄 Equipment
Medium bowl
Large bowl
Pastry blender or fork
13x9 baking dish
Electric mixer
Hand whisk
Mixing spoon
Rubber scraper
🥫Storage
Store keto bars in an airtight covered dish in the fridge up to 5 days or freezer up to 3 months. Thaw in the fridge before serving.
📖 Variations
- Make a strawberry rhubarb version and sub fresh strawberries for half of the rhubarb.
💭 Top Tip
- Be sure to press the shortbread crust evenly and tightly into the baking dish using your fingers or the back of a tablespoon and do not skip the baking part.
🙋 FAQ's
Yes, you can substitute heavy whipped cream. Just be sure your cream cheese is softened before folding them together.
If your coconut oil has solidified, then I recommend melting it prior to adding to your crust ingredients.
To get the correct crust ratio, you need to use a 9 x 13 baking dish. The crust in the photos may look like it is thicker, but due to the nature of the ingredients, the custard baked into the crust some, making the crust look thicker than it is.
The original recipe calls for flour, which is used to thicken. I removed the flour and experimented with Xanthan Gum. You could also just add an extra egg or two to help the dream bar custard firm up more.
📚 Related Recipes
The original Rhubarb Custard Bars that inspired this recipe.
Strawberry Rhubarb Chia Pudding is another keto rhubarb recipe.
Rhubarb Cheesecake (not keto) is creamy and delicious with a rhubarb swirl.
Mom's Rhubarb Sauce is one of my favorite rhubarb recipes!
🍽 Serve with…
Serve this keto rhubarb recipe with your favorite sugar keto friendly ice cream.
🏫 The last word
I made a non keto version of rhubarb custard bars for years and because I love that recipe so much, I decided a keto version was needed.
Some readers have indicated they either had too much crust, or too little. I recommend making sure the ingredients are measured correctly and pressing evenly into the crust. Because of the nature of the keto ingredients, the crust will not be the exact same as the regular recipe.
If the crust is not baked prior to adding the custard, it is likely this recipe will fail. Be sure the crust is baked until browned. The when the rhubarb filling is added and baked, it will bake slightly into the already pre-baked crust. (check the images). This might make the crust seem thicker than it actually is but it is the best portioning of ingredients I had in testing to get a successful dessert.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Rhubarb Dream Bars
As an Amazon Associate I earn from qualifying purchases.
Ingredients
Crust Ingredients
- 1 cup almond flour , finely ground
- ¼ cup coconut flour
- 3 ounces coconut oil
- ¼ cup granulated erythritol sweetener
- ½ teaspoon salt
Custard Ingredients
- 5 cups fresh rhubarb , diced
- 4 large eggs
- 1½ cups granulated erythritol sweetener
- ½ cup heavy cream
- ½ cup almond milk , unsweetened
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
Cream Topping Ingredients
- 8 ounces cream cheese , softened
- 2 cups sugar-free cool whip , thawed
- ½ teaspoon vanilla extract
- ½ cup powdered erythritol
Instructions
FOR THE CRUST
- Preheat the oven to 350°F.
- In a medium sized mixing bowl, using a fork or pastry blender, combine the almond flour, coconut flour, erythritol, salt, and coconut oil until mixture resembles coarse meal.
- Press the flour mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes, or until crust is golden brown.
FOR THE FILLING
- In a large mixing bowl, using a hand mixer, combine the eggs, erythritol, almond milk, heavy cream and vanilla until well combined.
- Sprinkle the egg mixture lightly with xanthan gum whisk until well combined. Stir in the rhubarb.
- Pour the egg mixture over the partially baked crust and return to oven. Bake for 50 minutes, or until custard has set and a knife inserted into the center comes out clean. Remove from the oven and cool completely.
FOR THE TOPPING
- In a medium sized mixing bowl using a hand mixer on medium speed, combine the cream cheese, powdered erythritol, and vanilla. Fold in the sugar-free whipped topping.
- Spread the whipped topping over completely cooled bars. Store in refrigerator.
lazydaisy says
Thank you for sharing this recipe. I've started to use rhubarb only because of this cake and it's one of our favourites now. I made it several times, always a winner!
Laura says
I made it the other night, but I cut the recipe in half since there is just 2 of us. It was delicious! I might make the strawberry rhubarb version next time. Definitely a keeper recipe.
Ceil says
Made it yesterday for a birthday, it turned out good, but, it was 1” high. This recipe is for a 9x9” pan. The crust was skimpy and didn’t hold together when cutting it to serve. I will make double crust next time and try butter instead of coconut oil. Rhubarb filling was plenty, topping could have been double.
Shelby Law Ruttan says
Hi Ceil, I'm not sure what you did since you don't indicate if you made any changes, but I definitely made this in a 9x13 inch pan and had a decent sized crust as you can see in the photos. I hope you still enjoyed the recipe. Shelby
Susan says
Can I use plain milk. Instead of almond milk? Or heavy cream.?
Shelby Law Ruttan says
Almond milk is used due to its low carb content. Using regular milk will change the sugars and carb count. Heavy cream is too heavy, but you could probably use half heavy cream and half water. If carbs don't count, search for the rhubarb custard bars on my website, which is the non keto version of this recipe.
BARBARA A BROWN says
made this last night it was great. made just half but did not look like enough crust so made more should have left it because crust is a little thick, but it is so good. Satisfied my sweet carving thank you
Jenn says
I used a stevia/swerve mix and I forgot it was twice as sweet as Swerve and used the normal amounts and it was crazy sweet, if I had just used Swerve i think this would have been amazing. However as I made it, I could just drink black espresso with it and not need sweetening!
Kate Wilkins says
My mums neighbour gave me some rhubarb from her garden and with a quick interweb search I found your rather excellent recipe. I made them a couple of days ago and lucky for me the rest of my family wont touch rhubarb so I get to eat them all myself. Yum & thanks.
Kate
Shelby Law Ruttan says
Hi Kate, thank you so much for trying my recipe and leaving a review. I'm so happy you enjoyed them and Yay for getting to eat them all by yourself! That doesn't happen in my house anymore with my son's family living with me. Everything disappears in a day. lol Thanks again! Shelby
Josephinr says
Rhubarb season is so short. Can you use frozen rhubarb instead of fresh?
Shelby Law Ruttan says
Hello, yes, you can. Just be sure it is still frozen. Thawed rhubarb will be too soft. Thanks for stopping by and I hope you enjoy the recipe! Shelby
Linda Starr says
I have been freezing my chopped rhubarb (from my garden) for 25 years and I'm ready to pull out a 2 qt. plastic container from my freezer and make some rhubarb crisp. This recipe sounds good too.
Ceil says
I use frozen rhubarb all the time.
Ceil says
I chop and freeze rhubarb right out of the garden in plastic bags. Fill the freezer, the same with cranberries, I freeze them and use as needed.
Jenny says
Best Rhubarb dessert ever and to think it’s keto! I did use frozen rhubarb but I strained it really good and it came out perfect. Can’t sit to be able to share this recipe with my family once COVID is finished.
Shelby Law Ruttan says
Hi Jenny! So happy to hear you enjoyed the recipe. Thank you for sharing your experience using frozen rhubarb! Shelby
Daisy M. says
Great recipe! Can make with or without the Whipped topping. Easy to half this recipe, too, for a smaller dessert when needed. Thanks!
Julie says
Delicious! The best Keto recipe I have come across so far in the 2+ years we have been keto!
thank you so much for sharing the recipe! Truly the BOMB!!
Cheryl says
Can I use melted butter or crisco oil in place of coconut oil?
Shelby Law Ruttan says
Hi Cheryl, if you want to keep it keto, I recommend sticking with melted butter instead of crisco (which is vegetable shortening and not keto). Enjoy!
Darcy says
Would this hold well if made a day or 2 in advance of serving?
Shelby Law Ruttan says
Hi Darcy, I think it would be fine. However, I recommend baking it, then the day of serving add the whipped topping portion.
Jacki DeVaney says
Do you think it would be ok to use confectionary sweetener instead of the granular? I could taste the crunch from the granular sugar. My husband loves this dessert. 🙂
Shelby Law Ruttan says
Hi Jacki, Yea, I think the confectionary sweetener would work in this recipe. I hope he loves the keto version!
jen says
Thank you so much for sharing this recipe! I have been trying so hard to eat well and when rhubarb season came around I wasn't sure if I'd be able to find a recipe that would hold to my restrictions. This far exceeded my expectations, and my teenage son who is always critical of my healthy diet loved them too 🙂
Shelby Law Ruttan says
Hi Jen, you are very welcome! I'm so happy they were successful for you and your family loved them also!