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All Day I Dream About Food

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May 3, 2018

Rhubarb Coffee Cake – Low Carb Recipe

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

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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

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Filed Under: Cakes, Low Carb Tagged With: almond flour, pecans, rhubarb

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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Comments

  1. Kim Hayes says

    May 3, 2018 at 6:49 am

    Where is the nutritional breakdown? How many carbs per slice?

    Reply
  2. Elizabeth says

    May 3, 2018 at 8:21 am

    My store only has the frozen rhubarb, is that ok to use?

    Reply
    • Carolyn says

      May 3, 2018 at 11:25 am

      Yep, should work about the same!

      Reply
  3. PDXGirl says

    May 3, 2018 at 9:44 am

    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

    Reply
    • Carolyn says

      May 3, 2018 at 11:25 am

      Search my blog for rhubarb crisp. You could flavor the rhubarb with apple extract and there you have it!

      Reply
  4. G. Kay says

    May 3, 2018 at 11:34 am

    I’ve never heard of Pete & Gerry and don’t have access to their organic eggs. Where else is the recipe printed for viewing?

    Reply
    • Carolyn says

      May 3, 2018 at 4:27 pm

      You can still view the recipe on their page, whether or not you have access to their eggs.

      Reply
  5. Janet says

    May 4, 2018 at 5:45 am

    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.

    Reply
    • Carolyn says

      May 4, 2018 at 8:08 am

      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!

      Reply
  6. Bethany says

    May 4, 2018 at 9:41 am

    Link doesn’t seem to be working for me. But maybe it is just me. It just keeps trying to load forever.
    Thanks!

    Reply
  7. Sheryl says

    May 5, 2018 at 2:10 pm

    Sounds good! Any idea if I could sub baking blend for the Almond flour?

    Reply
    • Carolyn says

      May 5, 2018 at 10:04 pm

      Sorry I haven’t tried.

      Reply
  8. Sharron Timmins says

    May 6, 2018 at 8:24 am

    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?

    Reply
    • Carolyn says

      May 6, 2018 at 8:34 am

      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.

      Reply
    • bettypage says

      June 1, 2018 at 3:20 am

      Swerve is Erythritol . one in the same Swerve is just a name brand of it

      Reply
  9. Stevie Jacobs says

    May 8, 2018 at 10:44 am

    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…:)”

    Reply
  10. Jenny D. says

    May 10, 2018 at 11:14 am

    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!

    Reply
    • Carolyn says

      May 10, 2018 at 11:52 am

      Yes to the bake times, yes to the vanilla whey.

      Reply
      • Jenny D. says

        May 10, 2018 at 1:16 pm

        Great, and great. Thanks, Carolyn!

        Reply
  11. allison says

    May 10, 2018 at 12:36 pm

    Made this for our Weekend breakfast and of course everyone loved it! As usual everything you make we love!

    Reply
  12. Janet says

    May 13, 2018 at 8:55 am

    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!

    Reply
  13. Vicki says

    May 15, 2018 at 10:43 pm

    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.

    Reply
  14. Michaela says

    May 22, 2018 at 9:38 am

    OK, just finished this cake and ate my first slice… Soo goood.. Starting second slice hmmm

    Reply
  15. Lisamarie says

    May 23, 2018 at 9:43 am

    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!

    Reply
    • Carolyn says

      May 23, 2018 at 1:30 pm

      Thanks, Lisamarie!

      Reply
  16. Joanne Best says

    May 30, 2018 at 9:35 pm

    What is the purpose of the why powder? Could you omit it? Or substitute?

    Reply
    • Carolyn says

      May 31, 2018 at 8:46 am

      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.

      Reply
  17. JoeyAnn says

    April 5, 2019 at 8:05 pm

    I just made this Rhubarb Coffee cake but I didn’t have 3 cups of the rhubarb only 1.. but I also had 1 cup of strawberries… love those two together… it is delicious…

    Reply
    • Carolyn says

      April 6, 2019 at 7:17 am

      Glad to hear it!

      Reply

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