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    Home » Keto Cakes » Keto Strawberry Rhubarb Dump Cake

    Published: May 14, 2020 · Modified: Feb 4, 2021 by Carolyn

    Keto Strawberry Rhubarb Dump Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    8.9K shares
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    Keto dump cake is so easy to make and tastes fabulous. This low carb dessert features the bright flavors of strawberries and rhubarb with a buttery crust.

    Titled image of keto strawberry rhubarb dump cake. A bowl with cake and some ice cream in front and the pan in behind with a bowl of strawberries.

    Okay so let’s talk about dump cakes, shall we? Because I had honestly never heard of them until a few years ago. I don’t know if it’s my Canadian upbringing or what, but they were entirely foreign to me.

    I love the foodie world because it’s constantly introducing me to new things. And then I take this new idea, give it a keto makeover, and in turn introduce them to you.

    So it was time I created a keto dump cake. It was a huge experiment, but it turned out better than I could have hoped. This strawberry rhubarb dump cake will not be my last!

    Are you a rhubarb fanatic too? Then be sure to also check out my keto rhubarb crisp and my keto rhubarb scones!

    A white oval dish of keto dump cake with strawberries and rhubarb in the background.

    What is dump cake?

    In case you are as clueless as I was before embarking on my dump cake journey, let me enlighten you.

    Dump cake is much as it sounds: you dump all of your ingredients into the pan, and you bake it. Much less work than a conventional cake. And they come out more like a delicious fruit cobbler, rather than a traditional sponge cake.

    Sounds great, right? Except for the fact that most dump cakes are made with canned pie filling and boxed cake mix. Gasp, splutter, gasp! Oh, the sugar, oh the carbs!

    Don’t worry, we aren’t going there. I have my ways and means, my lovelies.

    Top down photo of keto dump cake with a dish of the cake off to the side.

    How to make keto dump cake

    Making the filling keto-friendly was quite easy. No need to use any canned pie filling, just toss the suite with sweetener and a little thickener like glucomannan or xanthan gum.

    What fruit you choose is obviously very important, since fruit contains so much sugar. But the amount of fruit you need for a dump cake is significant and even berries aren’t quite low enough in carbs.

    I highly recommend mixing the fruit with something like rhubarb, which is really low carb, and has it’s own delicious thing going on. But you could do something like chayote squash as well.

    Replacing the standard cake mix for the topping took a little more consideration. I considered what normally goes into one of my keto cake recipes and cut it down to size.

    Then I followed standard practice and simply drizzled melted butter over the top. It worked out beautifully, and I ended up with a bubbly sweet filling topped with a slightly crispy golden brown topping.

    I did have to use a bowl to mix my topping together before “dumping”. A small price to pay for a healthier dump cake!

    A bowl of keto strawberry rhubarb dump cake on a plaid napkin on a white table.

    Tips for making this recipe

    This delicious strawberry rhubarb cake is simple to make, but here are my best tips for getting it right:

    • Use a glass or ceramic baking dish, as acidic fillings like rhubarb can react with metal and take on a tinny taste.
    • The filling can be made with any sweetener you like best.
    • You don’t have to use a thickener in the filling, but your dump cake will be more watery when serving.
    • For a crispy topping, you really need an erythritol based sweetener such as Swerve. Other sweeteners (allulose, xylitol, etc.) will result in a softer cake. Which is absolutely fine if that’s what you’re looking for.
    • As you drizzle the butter over the “cake mix”, try to get as even as possible. But it’s okay to have a few dry spots, they will still cook through.

    Storing and serving Strawberry Rhubarb Dump Cake

    Top with some keto vanilla ice cream or some lightly sweetened whipped cream.

    A cake like this is best served fresh, although it will last in the refrigerator for 3 to 4 days. The topping won’t stay crisp but it’s still delicious.

    Simply cover the whole dish with plastic wrap or tinfoil before refrigerating.

    More keto rhubarb recipes

    • Vanilla Custard with Roasted Rhubarb
    • Rhubarb Coffee Cake
    • Strawberry Rhubarb Fool
    • Rhubarb Dream Bars
    • Rhubarb Lemon Meringue Squares
    • Berry Rhubarb Jam
    A bowl of keto strawberry rhubarb dump cake on a plaid napkin on a white table.

    Strawberry Rhubarb Dump Cake

    Keto dump cake is so easy to make and tastes fabulous. This low carb dessert features the bright flavors of strawberries and rhubarb with a buttery crust.
    4.31 from 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto dump cake, strawberry rhubarb
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 10 servings
    Calories: 217kcal

    Ingredients

    Filling

    • 2 ½ cups chopped rhubarb
    • 1 cup chopped strawberries
    • ½ cup powdered Swerve Sweetener
    • ½ teaspoon glucomannan can sub xanthan gum

    Topping

    • 1 ¼ cup almond flour
    • ⅓ cup Swerve Sweetener
    • ¼ cup coconut flour
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ⅔ cup butter melted

    Instructions

    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 glucomannan. 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).
    Nutrition Facts
    Strawberry Rhubarb Dump Cake
    Amount Per Serving (1 serving = 1/10th of recipe)
    Calories 217 Calories from Fat 170
    % Daily Value*
    Fat 18.9g29%
    Carbohydrates 7.4g2%
    Fiber 3.4g14%
    Protein 3.9g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    8.9K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Stephen says

      August 17, 2022 at 10:10 am

      5 stars
      Just awesome keto

      Reply
    2. Mary M says

      August 07, 2022 at 11:37 am

      3 stars
      This one didn’t work for us, but we’re glad we tried it.

      The pro: The bottom part with the fruit was perfectly tasty, I’m glad that we have a perfect ratio for rhubarb/strawberry + sweetener and thickener. I am also thrilled to see glucomannan being used and the qty worked perfectly for the fruit. I can see myself making just the fruit part, even to use like a jam or topping. Total win.

      The con: The texture of topping was not pleasant, although the dish improved a bit overnight. I didn’t let it go to waste, but would not use it again. I do not understand the purpose of the coconut flour (although I trust Carolyn), but the texture and flavor just didn’t work for us.

      I love to have keto rhubarb options, so I will continue to try all of your recipes for rhubarb! The crisp is next! In Germany, there are a lot of rhubarb cakes that are covered with a meringue topping…sometimes a cake or shortcake like bottom, then rhubarb in vanilla custard, then meringue. Would love to see something like that! Thank you!

      Reply
    3. Donna says

      July 10, 2022 at 4:18 pm

      5 stars
      Fabulous! Thank you!

      Reply
    4. Denise says

      July 07, 2022 at 1:15 pm

      I’d like to make this but I live in a rural area and we don’t have rhubarb in our grocery stores. Is there anything else I can substitute or can I use all strawberries?

      Reply
      • Carolyn says

        July 07, 2022 at 1:42 pm

        You can use all berries but it will be higher in carbs.

        Reply
    5. Raechel says

      July 01, 2022 at 2:44 am

      5 stars
      This is my favorite of your recipes so far! I served it with homemade whipped cream using powdered allulose and it was divine! Thank you for making my life so wonderful with these great recipes!

      Reply
    6. Anna says

      June 06, 2022 at 3:44 pm

      I hope this isn’t too annoying of a question, but do you think this would work the Swerve keto boxed cake mix instead of making it from scratch? It would be wonderful to not even have to mix that up!

      Reply
      • Carolyn says

        June 06, 2022 at 6:13 pm

        Yep, it should. You may need more butter to drizzle over. I haven’t tried it myself but it’s a similar idea.

        Reply
    7. Lisa Ellison says

      May 30, 2022 at 8:33 pm

      This turned out amazing! I used a turkey baster to even out the melted butter. It worked great! Thanks for the great recipes. I will be making this again as my Oregon strawberries and my rhubarb are growing like crazy

      Reply
    8. Bethany Ball says

      May 22, 2022 at 10:32 pm

      If I use frozen fruit should I increase the glucomannan?

      Reply
      • Carolyn says

        May 23, 2022 at 12:42 pm

        Good question! Frozen berries release a lot of moisture so it can’t hurt. Maybe double it?

        Reply
    9. Pat says

      March 26, 2022 at 6:54 pm

      5 stars
      So I couldn’t find rhubarb, fresh or frozen, so I substituted with CRANBERRIES. So good! It was perfect

      Reply
      • Carolyn says

        March 26, 2022 at 8:54 pm

        Great idea!

        Reply
    10. Kat says

      March 26, 2022 at 10:42 am

      1 star
      Followed recipe completely but the “cake” part was so grainy and sandy. Not cake like at all.

      Reply
      • Carolyn says

        July 07, 2022 at 9:11 pm

        Dump cake isn’t like cake at all. It’s meant to be more of a cobbler topping.

        Reply
    11. Judy M says

      March 25, 2022 at 8:17 pm

      Do you sub glucomannan and xanathan gum in the same amounts? I bought a canister for a keto recipe and it’s been sitting on the shelf forever! Any tips on. How to use it are appreciated.

      I’ve never had rhubarb. Can I make this with just stevia? Erythritol gives me gastric issues.

      Thank you. Looks great.

      Reply
      • Carolyn says

        March 26, 2022 at 10:19 am

        Yes, I do. They seem to have about the same thickening power. The filling can probably be sweetened with whatever you like but the top crust won’t crisp up as nicely without erythritol.

        Reply
    12. Michelle says

      March 25, 2022 at 7:38 pm

      Unsalted butter?

      Reply
      • Carolyn says

        March 26, 2022 at 10:53 am

        Depends on your tolerance for salt, but yes, most people use unsalted in baking.

        Reply
    13. Anne says

      May 29, 2021 at 7:00 pm

      This was so good! I made it on Monday, then made it again on Friday so we could take it to the cabin!

      Reply
    14. Lynn Kirouac says

      May 29, 2021 at 9:34 am

      2 stars
      I love rhubarb and so wanted to love this cake, especially after searching for rhubarb for 2 months. Funny I could not find frozen rhubarb in my part of Canada. Anyway rhubarb season arrived and yesterday I made this cake. I followed the recipes exactly with no substitutes and it came out looking like the picture. That is where my excitement ended. Although the fruit part was lovely the cake part was just way too soggy and almost grainy. So I “dumped” it! I think I will save all the time and money spent on this recipe and use my remaining rhubarb for the Vanilla Rhubarb Custard recipe.

      Reply
    15. Deborah M Kloss says

      May 07, 2021 at 5:59 pm

      5 stars
      Excellent! I had frozen some rhubarb last year and it worked just perfectly for this recipe. It was easy to make and very delicious. Thanks for the great recipe! We will enjoy this again and again.

      Reply
    16. JoanneM says

      May 07, 2021 at 2:11 pm

      5 stars
      I made this, but with all rhubarb….because, Rhubarb! I added a bit of orange zest because that’s something Gramma did, and it was delicious. Just tart enough and the citrus note was perfection. Thank you Carolyn, this brought back some memories. I will be making this again and again. There will be a lot of rhubarb in my freezer shortly thanks to the giant, and ancient, patch in the back corner of the gardens.

      Reply
    17. Julie says

      August 28, 2020 at 10:33 am

      5 stars
      This dump cake is one of the best low carb desserts I’ve made besides your cheesecake. If you like strawberries and rhubarb you won’t be disappointed. thanks!

      Reply
      • Carolyn says

        August 29, 2020 at 7:51 am

        So glad to hear that!

        Reply
    18. Trish says

      June 27, 2020 at 10:27 pm

      1 star
      Unfortunately, this will not be a keeper for us. The flavor is pretty good but the texture is not at all. Very mushy. I followed the recipe exactly except I used Lakanto monkfruit sweetener.
      I’ll try some of the other rhubarb recipes on this site because I have a ton of it and I’ve had good luck with other recipes here.

      Reply
      • Carolyn says

        July 03, 2020 at 5:24 pm

        5 stars
        The top should not be mushy so I suspect the sweetener was the issue. Also… what flours did you use?

        Reply
    19. katerina @ diethood.com says

      June 22, 2020 at 2:34 pm

      5 stars
      I can’t wait to try this! It sounds like the perfect keto dessert!

      Reply
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