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.
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.
“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.
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.
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!
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
Kim Hayes says
Where is the nutritional breakdown? How many carbs per slice?
Elizabeth says
My store only has the frozen rhubarb, is that ok to use?
Carolyn says
Yep, should work about the same!
PDXGirl says
One of the gals I used to work with made rhubarb “apple” pie, it was delicious. of course not eating anything like that now. Can you do a low carb rhubarb ‘apple” pie? There wasn’t any apples in it, it just tasted like apple pie
Carolyn says
Search my blog for rhubarb crisp. You could flavor the rhubarb with apple extract and there you have it!
G. Kay says
I’ve never heard of Pete & Gerry and don’t have access to their organic eggs. Where else is the recipe printed for viewing?
Carolyn says
You can still view the recipe on their page, whether or not you have access to their eggs.
Janet says
I love rhubarb too! My grandmother used to grow it and made what she called Rhubarb Conserve, it was great on toast. The tangy flavor was so good.
My husband remembers a similar flavor from his childhood, Sorrel. It grew wild were he lived and they made a drink out of it. So we are trying to grow some in our garden, we shall see how it does.
Thanks for this recipe, I have a bag of rhubarb in the freezer and will try it this weekend.
Carolyn says
I tried Sorrel for the first time this past weekend. On a hike with a friend who knows her plants. I love that tangy bitter flavor!
Bethany says
Link doesn’t seem to be working for me. But maybe it is just me. It just keeps trying to load forever.
Thanks!
Sheryl says
Sounds good! Any idea if I could sub baking blend for the Almond flour?
Carolyn says
Sorry I haven’t tried.
Sharron Timmins says
Hi Carolyn! Other than my weekly round of bread making, haven’t been baking any sweet stuff, but I always turn to you when I do. I was curious to see you list erythritol in the list of ingredients, rather than your usual Swerve. I realize they are both plant-based products, but had to ask: any particular reason you didn’t list Swerve in this recipe?
Carolyn says
I did use Swerve…but this is on another website and I wanted to leave it open to new readers to use what they wanted.
bettypage says
Swerve is Erythritol . one in the same Swerve is just a name brand of it
Stevie Jacobs says
Oh I am so making this. I live in Belgium and we have a nice vegetable patch and our rhubarb grows like….well….crazy. I wish I could ship you all some because every year, we drown in it! But now, I have a reason to eat cake! “sweety, I’m just helping get rid of the huge amounts of rhubarb…:)”
Jenny D. says
This is so timely since my mom loves rhubarb too, and this’ll make a wonderful Mother’s Day gift!
Just making sure: Bake 30 mins, remove and add crumb topping, and then bake another 20-30 mins? Also, would vanilla whey protein powder work instead of unflavored? I would just halve the vanilla extract. Thanks!
Carolyn says
Yes to the bake times, yes to the vanilla whey.
Jenny D. says
Great, and great. Thanks, Carolyn!
allison says
Made this for our Weekend breakfast and of course everyone loved it! As usual everything you make we love!
Janet says
I made half the recipe and baked in small loaf pan. It was fabulous! Since I love crumbs I did use the whole recipe for the topping. Love Rhubarb. My two plants are huge this year!
Vicki says
I made this cake today and, sorry, but while it looks lovely, we found it pretty dry and tasteless. The rhubarb in the middle tasted delicious though. I used frozen. My suggestions would be, twice as much sweetener, more butter, a full tsp vanilla, twice the rhubarb, buttermilk instead of almond milk if you can tolerate dairy, and more pecans in the topping. I would also suggest mixing the rhubarb into the cake batter to spread the flavor throughout, and to help moisten it a bit more.
Michaela says
OK, just finished this cake and ate my first slice… Soo goood.. Starting second slice hmmm
Lisamarie says
We made this last night and I savored a piece of it this morning with a cup of coffee. What a perfect way to start the day! The recipe is, of course, another home run, Carolyn!
Carolyn says
Thanks, Lisamarie!
Joanne Best says
What is the purpose of the why powder? Could you omit it? Or substitute?
Carolyn says
The best sub is egg white protein. Since gluten is a protein, an added dry protein helps gluten-free baked goods rise and hold their shape.