Rhubarb Coffee Cake – Low Carb Recipe

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