Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and dreamy cream topping!  This will become your favorite keto rhubarb recipe this spring!

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!

A serving of Keto Rhubarb Dream Bars on a white plate with blue and white napkin and blurred bowl of strawberries in the background

Why I made a Keto version of this Rhubarb Recipe

I made a non keto version of rhubarb custard bars for years. So, when my rhubarb was ready to harvest, my mind naturally went to that recipe and how much I wanted to eat it. So, Keto Rhubarb Dream Bars were born!

I went about creating a shortbread made with almond and coconut flour, coconut oil, and Swerve sweetener. The rest was easy, as custard is naturally low carb as long as you are using a sugar-free sweetener like Swerve!

a cut piece of dessert bar on fork

Rhubarb Dream Bars Recipe FAQ’s

Can I substitute heavy whipped cream for cool whip in the Rhubarb Dream bar topping?

Yes, you can substitute heavy whipped cream. Just be sure your cream cheese is softened before folding them together.

Is the coconut oil ingredient in the Rhubarb Dream Bar crust liquid or solid?

If your coconut oil has solidified, then I recommend melting it prior to adding to your crust ingredients.

How thick is the shortbread layer in in your Rhubarb Dream Bars?

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.

Why did you use Xanthan Gum in your Rhubarb custard layer?

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.

How to make Keto Rhubarb Dream Bars

This Keto Rhubarb Dream Bar will become your next favorite Keto Rhubarb Recipe!

  1. Prepare your rhubarb

    Wash and dice your rhubarb.washed rubarb stalks on a cutting board with part of the stalks sliced

  2. Prepare the shortbread layer

    Mix together the crust ingredients. It will not become dough like. It should look like the photo below. the shortbread crust ingredients mixed together in a white mixing bowl with purple mixing spatula

  3. Prepare the bottom layer.

    Press the crust mixture into the bottom of a 9×13 baking dish. Then place it in the oven to bake.pressing the shortbread layer into the 9x13 baking dish

  4. Combine the custard ingredients

    When the crust is done baking, mix together your custard ingredients. rhubarb custard mixture in mixing bowl with baked crust in the background

  5. Add the custard layer

    Pour the rhubarb custard mixture over the baked shortbread crust and return to the oven to finish baking.Rhubarb Custard Bars ready to go back in the oven to finish baking.

  6. Remove from the oven

    Once baked, remove from the oven and cool completely.overhead view of baked custard bars cooling

  7. Add the cream topping

    Once the bars have cooled completely, Mix together the cream topping and cover the baked rhubarb dream bars with the topping. Refrigerate until ready to serve.A serving of Keto Rhubarb Dream Bars on a white plate with blue and white napkin and blurred bowl of strawberries in the background

More favorite Keto Rhubarb Recipes you may enjoy

I am such a huge fan of rhubarb recipes that I have several that are made often every year when my rhubarb comes to harvest. Recipes like Strawberry Rhubarb Chia Pudding and Mom’s Rhubarb Sauce recipe are two of my favorites. I also love this Low Carb Rhubarb Coffee Cake!

A serving of Keto Rhubarb Dream Bars on a white plate with blue and white napkin and blurred bowl of strawberries in the background

Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and creamy topping! A low carb, sugar free, keto version of one of my favorite desserts!
4.54 from 82 votes
Print Pin Rate
Cuisine: American
Keyword: keto recipe, low carb, low carbohydrate, Rhubarb, spring recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 18
Calories: 166kcal


Crust Ingredients

  • 1 cup almond flour finely ground
  • 1/4 cup coconut flour
  • 3 ounces coconut oil
  • 1/4 cup Swerve granular
  • 1/2 tsp salt

Custard Ingredients

  • 5 cups fresh rhubarb diced
  • 4 large eggs
  • 1-1/2 cups Swerve granular
  • 1/2 cup heavy cream
  • 1/2 cup almond milk unsweetened
  • 1 tsp Xanthan Gum
  • 1 tsp vanilla extract

Cream Topping Ingredients

  • 8 oz cream cheese softened
  • 2 cups sugar free cool whip thawed
  • 1/2 tsp vanilla extract
  • 1/2 cup Swerve


  • Pre-heat oven to 350 degrees
  • To prepare crust, combine almond flour, coconut flour, swerve, salt, and coconut oil in a bowl. Combine with a fork until mixture resembles coarse meal. Press 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.
  • To prepare filling, In a large mixing bowl combine eggs, swerve, almond milk, heavy cream and vanilla and mix until well combined. Sprinkle lightly with Xanthin Gum and stir until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 50 minutes. Remove from oven and let cool completely.
  • To prepare topping, in a medium mixing bowl combine softened cream cheese, swerve and vanilla. Fold in sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.


For Keto: 4 net carbs, 16g fat
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.


Serving: 1square | Calories: 166kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 85mg | Fiber: 2g | Sugar: 1g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Sonal May 23, 2018 at 9:25 pm - Reply

    5 stars
    Omg ? these keto rhubarb bars look so decadent and amazing. Rhubarb is such an under rated ingredient but makes amazing desserts. I am bookmarking it to ty soon.

  2. Lisa Bryan May 23, 2018 at 11:18 pm - Reply

    5 stars
    I keep saying that I need to make more rhubarb recipes – and this one sounds delish! Love that it’s keto friendly as well.

    • Lauren September 13, 2019 at 5:37 pm - Reply

      I only had coconut flour then used butter in the crust and also added hemp heart for a bit more crunch. So good!!!!!

      • Shelby Law Ruttan September 13, 2019 at 5:42 pm - Reply

        Hi Lauren, this is good to know! I love you added hemp heart, great idea!

  3. Sally - My Custard Pie May 24, 2018 at 12:42 am - Reply

    5 stars
    You know I’m going to hunger after anything with custard don’t you?! This is a really original way of combining two favourites.

  4. Laura May 24, 2018 at 1:35 am - Reply

    5 stars
    I never had rhubarb bars and this sounds like a perfect recipe. I love rhubarb and de

  5. Marie May 24, 2018 at 1:36 am - Reply

    5 stars
    These bars are a dream! Delicious layers and perfect to make this time of year while rhubarb is in season! Pinning this recipe!

  6. Hannah May 30, 2018 at 8:26 pm - Reply

    4 stars
    I made this today but without the whipped topping. I don’t think the crust measurements are correct for a 9×13 pan. I ended up making another 1/2 recipe of the crust but it could have easily been doubled to look like the thickness of the crust in the photos. Also, the crust instructions say to add salt but there is no salt listed in the ingredient list. Overall the flavor and texture of the bars is good.

    • Shelby May 31, 2018 at 5:23 am - Reply

      Hi Hannah, thank you for your comment and review! I will fix that salt issue ASAP! Also, I think the crust layer looks thicker on the cut slices because the custard baked into it more than it would have a conventional flour crust. My actual crust layer was pretty thin (as it should be). I’m glad that overall you enjoyed this recipe!

    • nancy patrick May 31, 2019 at 4:21 pm - Reply

      agree, the crust ingredient amts are not correct for a 12 x 9 in pan.

      • Shelby Law Ruttan June 1, 2019 at 10:14 am - Reply

        Hi Nancy, if you want to double the crust ingredients, you could do that. This is a thin shortbread layer. It should be enough to cover a 9×13 pan as I have done so many times.

  7. […] Keto Rhubarb Dream Bars – Grumpy’s Honeybunch […]

  8. Suzanne June 15, 2018 at 1:12 pm - Reply

    This recipe looks wonderful! Thanks for sharing it. I can’t eat Cool Whip. Do you think I could substitute heavy whipped cream for the Cool Whip?

    • Shelby June 16, 2018 at 6:30 am - Reply

      Hi Suzanne, thank you 🙂 Yes, I do think you could sub heavy whipped cream for this. I would be sure my cream cheese is nice and soft before I stirred it in. In all reality, it would probably be a better flavor profile than cool-whip!! I may have to do this myself next time I make this recipe. 🙂

  9. Ashley July 3, 2018 at 10:15 pm - Reply

    4 stars
    Watch the cooking time on the crust. Glad I checked.. it was golden brown at 12/13 minutes. Also, directions for tipping says to mix swerve in, but it’s not listed in the ingredients??

    • Shelby July 28, 2018 at 9:03 am - Reply

      Hi Ashley, thank you for mentioning this! It did get fixed….there is swerve in the topping.

  10. Traci July 6, 2018 at 11:11 am - Reply

    5 stars
    Wow! These look amazing! I definitely don’t play with rhubarb enough…this is a great way to do it! Thanks for sharing 🙂

  11. […] Keto Rhubarb Dream Bars from […]

  12. Joell July 24, 2018 at 12:10 pm - Reply

    I am making these today! So excited to try them. I am at the topping part, and the instructions say to cream together the cr cheese vanilla and swerve but there is no measurement for that ingredient?

    • Shelby July 26, 2018 at 7:05 am - Reply

      Hi Joell, so sorry I didn’t see this before now. We are in major kitchen renovation and I haven’t had a chance to log in. Yes, there is swerve in the topping, the ingredient was omitted by error when updating the recipe card.

  13. Roger July 24, 2018 at 10:20 pm - Reply

    Swerve is not listed in the cream topping but it is included in the preparation. is that just a typo or is swerve included in the topping?

    • Shelby July 26, 2018 at 7:04 am - Reply

      Hi Roger, so sorry! When I changed recipe cards that ingredient was inadvertently omitted. I have updated the recipe now – there is swerve in the topping also.

  14. Bonnie Miller May 8, 2019 at 1:21 pm - Reply

    I was wondering if it is liquid or solid coconut oil in the bar part?

    • Shelby Law Ruttan May 8, 2019 at 6:59 pm - Reply

      Hi Bonnie, you can melt the coconut oil if it has solidified. It should still measure the same. I hope this helps!

  15. Chris May 16, 2019 at 2:37 pm - Reply

    Is the Swerve in the topping the granular also, or the confectioners?

  16. […] Rhubarb Dream Bars […]

  17. Marianne May 26, 2019 at 8:09 pm - Reply

    Oh my goodness. I followed the recipe to a “t”, including baking times. Turned out perfect and my husband absolutely loved it! Thank you!

    • Shelby Law Ruttan May 26, 2019 at 9:03 pm - Reply

      Hi Marianne! So glad it turned out perfect for you! I made this again last week and it is always a hit with my family!

  18. Dee June 1, 2019 at 1:07 am - Reply

    I made this tonight for dessert with friends. Everyone loved it. This makes such a big pan…can it be frozen?

    • Shelby Law Ruttan June 1, 2019 at 10:13 am - Reply

      Hi Dee, I haven’t frozen it but don’t think it should be an issue. It should last up to a week in the fridge however. There is only two of us here and I usually make the big pan and haven’t had to refrigerate since it is usually gone within the week. I’m happy your family loved the recipe and thanks for stopping by.

  19. […] see any of it go to waste. So, when I’m not making a recipe like Strawberry Rhubarb Sauce, or Rhubarb Dream Bars, I am likely packing a 4-6 cup vacuum sealed bag and freezing it for future […]

  20. […] Strawberry Rhubarb Sauce, you may see me making a Strawberry Rhubarb Salad or these super delicious Rhubarb Dream Bars! (All Keto […]

  21. L. Hunt July 2, 2019 at 1:07 pm - Reply

    OMG my favorite dessert keto recipe ever, thank you thank you thank you, if you haven’t tried this your really should, totally the bomb!!!!! 5 +++++ stars

    • L. Hunt July 2, 2019 at 1:11 pm - Reply

      Forgot to mention,
      I actually froze it and it was perfect, I also used real whip cream and worked like a charm 🙂

      • Shelby Law Ruttan July 2, 2019 at 5:00 pm - Reply

        Thank you, this is great for my readers to know! When I update the post I will be sure to mention this. I appreciate your input!!

      • Michelle September 30, 2019 at 5:34 am - Reply

        Did you freeze this with the cream topping on or was it just the base and custard you froze?

        • Shelby Law Ruttan September 30, 2019 at 6:44 am - Reply

          Hi Michelle, I’m not sure how the reader did this, but I think it would be ok to freeze it with the topping on. I would freeze it in the number of portions you wanted to serve it in. Thanks for visiting!

      • Jacki DeVaney May 20, 2020 at 7:01 pm - Reply

        L. Hunt. How much liquid Heavy Whipping Cream did you whip up to amount to 2 cups?

    • Shelby Law Ruttan July 2, 2019 at 4:59 pm - Reply

      Thank you SO MUCH! Glad you enjoyed it, I’m so happy!

  22. Lorry July 7, 2019 at 1:42 pm - Reply

    I have one more question, has anyone tried to make this with frozen rhubarb, not fresh? We only get it fresh around here once a year and I know for a fact I can not only have this once a year LOL

    • Shelby Law Ruttan July 7, 2019 at 5:55 pm - Reply

      Hi Lorry, I haven’t made it with frozen, but I really don’t think it should be a problem. I’m happy you enjoy it that much! 🙂

    • KellBell September 18, 2019 at 11:19 pm - Reply

      I made this using frozen rhubarb. I received so many rave reviews, everybody loved it. It was my first time making it so I don’t have anything to compare to, but I do think the crust turned out a bit softer (soggyish) compared to what it should have but we just scooped into dessert cups and used a spoon, nobody complained.

      • Shelby Law Ruttan September 19, 2019 at 12:57 pm - Reply

        Hi Kelly, thanks for stopping by! I am happy you tried the recipe 🙂 The crust should have not been soggy, but as long as it tasted great, no problem, right?! 🙂 I hope you make it again. It is one of our favorite recipes here!

  23. Anonymous October 1, 2019 at 7:47 am - Reply


  24. Anonymous April 15, 2020 at 10:56 am - Reply


  25. Julie May 10, 2020 at 4:13 pm - Reply

    The crust was soft & mushier, is this right or what went wrong.

    • Shelby Law Ruttan May 10, 2020 at 9:11 pm - Reply

      Hi Julie, no, the crust should not be mushy. Without knowing exactly what you did I can’t say what went wrong. It could be your oven temp was not hot enough, or you didn’t prebake the crust long enough. The instructions say to bake 15 minutes or until golden brown. If you made any substitutions to the recipe, that could also have an affect on the outcome. If you can tell me what you did, I can help you troubleshoot better.

      • Jacki DeVaney May 20, 2020 at 7:03 pm - Reply

        I think that if you use frozen rhubarb, the crust might turn out mushy. JMHO

  26. […] Rhubarb Dream Bars […]

  27. jen May 14, 2020 at 12:32 pm - Reply

    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 May 14, 2020 at 1:57 pm - Reply

      Hi Jen, you are very welcome! I’m so happy they were successful for you and your family loved them also!

  28. Jacki DeVaney May 20, 2020 at 7:09 pm - Reply

    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 May 21, 2020 at 4:54 am - Reply

      Hi Jacki, Yea, I think the confectionary sweetener would work in this recipe. I hope he loves the keto version!

  29. Darcy June 3, 2020 at 1:40 pm - Reply

    Would this hold well if made a day or 2 in advance of serving?

    • Shelby Law Ruttan June 3, 2020 at 2:47 pm - Reply

      Hi Darcy, I think it would be fine. However, I recommend baking it, then the day of serving add the whipped topping portion.

  30. Cheryl June 3, 2020 at 4:27 pm - Reply

    Can I use melted butter or crisco oil in place of coconut oil?

    • Shelby Law Ruttan June 4, 2020 at 9:36 am - Reply

      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!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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