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    Home » Keto Cakes » Rhubarb Coffee Cake – Low Carb Recipe

    Published: May 3, 2018 · Modified: May 3, 2018 by Carolyn

    Rhubarb Coffee Cake – Low Carb Recipe

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

    5.8K shares

    Rhubarb coffee cake, a delicious breakfast for serious rhubarb lovers! This low carb coffee cake recipe is perfect for Mother’s Day or any of your spring celebrations. A sugar-free and keto treat. This post is sponsored by Pete and Gerry’s Organic Eggs.

    Low Carb Rhubarb Coffee Cake with pecans on a white cake stand

    I think I might be the only person in Portland who buys rhubarb. It has such a short season, I snap up a few stalks every time I see it, even if I don’t have immediate plans for it. And then I stand there at the check out, waiting for the cashier to figure out what it is that I’ve just plopped down on their conveyor belt. I’ve stumped three Whole Foods employees in the last week alone. They may know the name of it but no one seems to know what code to type into the cash register. So they stand there with their little code booklet, searching for it. I always give them a few seconds to search before I politely help them out.

    Stalks of rhubarb

    “It’s rhubarb”, I say helpfully, “and it’s listed under specialty fruits”. And they flip to specialty fruits and, lo and behold, there it is. You can’t blame them for being confused, since it’s very clearly a vegetable. But perhaps because everyone treats it like a fruit when they cook with it, Whole Foods lists it as a fruit. It’s also very low carb and perfect for many healthy keto recipes.

    A slice of low carb coffee cake on a book with flowers in the background

    Rhubarb is one of my favorite foods in the whole wide world. Okay, so I have a lot of favorite foods but really, rhubarb is delicious and it deserves to be among my favorites. It reminds me of my childhood, growing up in rural Ontario where we had a rhubarb patch and my mother used to make rhubarb crisp every spring. My brother once made himself very sick by eating the leaves, as they are quite toxic. But the stalks are perfectly safe and when they are cooked with a little sweetener, they turn into something mouthwateringly delicious. I can’t quite describe that tangy, unique flavor…you simply have to try it for yourself.

    Keto coffee cake with rhubarb and pecans.

    Because it reminds me so strongly of my childhood, it seems only fitting that I feature it in a delicious low carb Mother’s Day Brunch recipe. I love my mum and her rhubarb crisp. I love being a mum and introducing my kids to one of my favorite childhood foods. I am quickly turning them into rhubarb lovers too!

    A slice of keto coffee cake with eggs in the background

    So when I stocked up on my last round of rhubarb, I also grabbed some of my favorite Pete and Gerry’s Organic Eggs. I had low carb coffee cake in mind and I wanted the best possible healthy and sustainable ingredients. With organic rhubarb, certified humane eggs, almond flour, and low carb sweetener, I knew I could create a perfect Mother’s Day brunch.

    Please see my Low Carb Rhubarb Coffee Cake on Pete and Gerry’s Organic Eggs

    Serves 16.

    Food energy: 222kcal
    Total fat: 18.99g
    Calories from fat: 170
    Carbohydrate: 6.48g
    Total dietary fiber: 2.96g
    Protein: 7.85g

    5.8K 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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    1. Elaine MacNeil says

      April 10, 2021 at 7:24 am

      Caroline:

      We love rhubarb too and, last season, we were given more rhubard than we could use. I cut some into pieces and froze but also stewed some and froze. How difficult is it to use stewed rhubarb in place of the chopped pieces? Do you have recipes that use stewed rhubarb?

      Many thanks…Elaine

      Reply
      • Carolyn says

        April 10, 2021 at 7:43 am

        The rhubarb crumble tart is already somewhat stewed when you put it on the tart crust. But I think you will need to re-warm it and add some thickener, to avoid it being too soggy later.

        Reply
    2. Peggy Daugustino says

      June 05, 2020 at 6:24 pm

      Yes, that was the problem. Made this today and it’s delicious! Going to try some of your other rhubarb recipes before the Rhubarb gone! Great recipe, thanks!

      Reply
    3. Peggy Daugustino says

      June 02, 2020 at 9:58 am

      I know this was posted some time ago but I cannot access the recipe or page it’s on. Can you repost it on your page? This is the message I received today 06/02/2020 “You’ve requested a page on a website (www.peteandgerrys.com) that is on the Cloudflare network. Cloudflare is currently unable to resolve your requested domain (www.peteandgerrys.com).”

      Reply
      • Carolyn says

        June 02, 2020 at 9:43 pm

        I think their site must just be having issues?

        Reply
    4. Michelle says

      May 17, 2020 at 8:11 pm

      Where is the recipe??

      Reply
      • Carolyn says

        May 17, 2020 at 10:12 pm

        Click the BIG link at the bottom of the post.

        Reply
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