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April 13, 2020

Keto Rhubarb Crisp

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

11.6Kshares

Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.

A serving of keto rhubarb crisp with ice cream on top in front of an oval dish with the rest of the crisp.

Most keto fruit crisp recipes suffer from the same common problem: they aren’t actually crisp at all. The topping is too soft and sometimes a little bit soggy.

But what if I told you that this rhubarb crisp recipe is the real deal, with a sweet-tart rhubarb filling and a truly crispy sugar-free, grain-free topping?

How did I do it? Oh, I have my ways and means. And I am more than happy to share my secrets!

Rhubarb crisp is the best!

I first posted this recipe back in 2014, and I decided to give it a bit of an update. It’s just as delicious as it ever was, but now it’s even lower in carbs AND you can have a bigger portion.

The truth is that I am a rhubarb fanatic. I love that tart, bright red stalky vegetable. And yes, it is a vegetable, although people tend to treat it as a fruit. It’s incredibly tart on its own, but cook it down with some sweetener, and it has this incredible and unique flavor.

I have a number of delicious keto rhubarb recipes, such as my rhubarb scones, keto strawberry rhubarb sauce, and rhubarb coffee cake.

But rhubarb crisp has a very special place in my heart. When I was growing up my mother made a to-die-for rhubarb crisp that was one of my childhood favourites. The topping was rich and buttery, with plenty of brown sugar. It’s been my dream to make a keto-friendly rhubarb crisp that could even come close to hers.

And I think I’ve actually done it. Hooray!

Top down photo of rhubarb crisp on a white table. A white plate with one serving beside the main oval dish.

How to make keto rhubarb crisp

Fruit crisps are one of my favorite desserts so it was pretty important to me to make a good one. But getting the topping to be truly crisp is tricky.

Almond flour and other low carb ingredients have quite a bit of moisture. They also tend to absorb a lot of moisture when subjected to other ingredients with a high water content. That’s why most keto fruit crisps tend to be soggy.

The solution is actually ridiculously simple

Bake the topping separately from the filling.

It may be unconventional, but trust me, it’s the only way to make a keto crisp. When it finally occurred to me, I wondered why I hadn’t thought of it before.

My keto Cinnamon Crunch Cereal was the tip off for me. It crisps up so perfectly and tastes reminiscent of an oatmeal cookie, and that’s when I realized it would be the perfect topping for a fruit crisp.

Rhubarb crisp with ice cream melting on top.

More tips for keto rhubarb crisp

A few extra tips for getting the perfect rhubarb crisp recipe:

  • Choose the reddest stalks of rhubarb that you can find, as they will produce that gorgeous deep pink color. The green rhubarb tastes exactly the same, though!
  • Erythritol based sweeteners are a must. No other sweetener will crisp up properly, especially BochaSweet and allulose. So if you want a truly crisp topping, I recommend Swerve.
  • If you don’t like coconut, feel free to replace that with additional almond flour (in the same amount).
  • Really press down that topping firmly before baking. This is what helps get it truly crisp.
  • Also know that it won’t seem crisp right out of the oven. But it will continue to crisp up as it cools. As long as you pressed it quite thin and the edges are golden, you should be good.
  • Rhubarb is quite juicy when cooked, so use glucomannan to thicken the filling. I prefer this over xanthan gum as it mixes in more easily and doesn’t clump up. (And yes, I really do mean 1/4 teaspoon plus another 1/8th teaspoon).

To store the keto crisp:

Cover any leftovers with foil or plastic wrap. You can store on the counter for two days, or in the fridge for about 5.

The topping will become less crisp as it sits, which happens with any fruit crisp recipe. You could simply keep the filling and topping separate, and only combine them when serving, if you wish.

How to serve keto fruit crisp:

Do yourself a big favor and make some of my keto vanilla ice cream to top the rhubarb crisp. IT IS MAGICAL!

A little whipped cream is nice too, though. I’ve even eaten it for breakfast with a little heavy cream poured overtop.

Ready to enjoy this delicious keto crisp recipe?

A serving of sugar-free rhubarb crisp with a cup of coffee

4.79 from 14 votes
A serving of sugar-free rhubarb crisp with a cup of coffee
Print
Keto Rhubarb Crisp
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Keto rhubarb crisp with a truly crispy topping. This wonderful sugar-free dessert is delicious paired with low carb ice cream or whipped cream.

Course: Dessert
Cuisine: American
Keyword: rhubarb crisp, rhubarb crisp recipe
Servings: 9 servings
Calories: 171 kcal
Ingredients
Crisp Topping:
  • 3/4 cup almond flour
  • 1/4 cup shredded coconut unsweetened
  • 1/4 cup chopped pecans
  • 1/3 cup Swerve Brown
  • 1/2 tsp cinnamon
  • ¼ tsp salt
  • 5 tbsp butter chilled and cut into small pieces
Rhubarb Filling:
  • 2 pounds chopped rhubarb
  • 1/3 cup powdered Swerve (more if you like it sweeter)
  • 1/4 + 1/8 tsp glucomannan
Instructions
Crisp Topping
  1. Preheat the oven to 300F and line a baking sheet with parchment paper.

  2. In a food processor, combine the almond flour, shredded coconut, chopped pecans, sweetener, cinnamon, and salt. Pulse a few times to combine. Sprinkle with the butter pieces and then process until the mixture resembles coarse crumbs.

  3. Spread the mixture on the prepared baking sheet and cover with another piece of parchment. Use a rolling pin or your hands to press down firmly so that the mixture sticks together. Remove the top sheet of paper.

  4. Bake 20 to 25 minutes, or until edges are golden brown. Remove and let cool completely - the mixture will continue to crisp up as it cools.

Rhubarb Filling
  1. Preheat the oven to 350F. Spread the rhubarb in a 9x13 inch glass or ceramic baking dish and sprinkle with the sweetener and glucomannan. Toss to combine.

  2. Cover tightly with foil and bake 30 to 35 minutes, or until the mixture is bubbling and rhubarb is tender.

  3. Remove the filling from oven and remove foil. Break the cooled topping into pieces with your hand and place over filling to cover completely. Serve warm, topped with whipped cream or keto vanilla ice cream.

Nutrition Facts
Keto Rhubarb Crisp
Amount Per Serving (1 serving = 1/9th of recipe)
Calories 171 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Carbohydrates 7.7g3%
Fiber 3.5g14%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.
11.6Kshares

Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: almond flour, coconut, pecans, rhubarb

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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.

Reader Interactions

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Comments

  1. Liz says

    May 26, 2014 at 6:05 am

    Add me to the list of rhubarb fanatics! Your crisp looks divine!!!!

    Reply
  2. Beth @ The First Year says

    May 26, 2014 at 7:25 am

    Carolyn, this looks amazing! I sure could use a helping of it today!

    Reply
    • Greg says

      May 20, 2020 at 12:06 pm

      So i put all the ingredients for the crisp part exactly and im tellin you preheated at 300f that crisp was beginning to burn at the 5 minute mark. How is it supposed to go for 25minutes at 300f?

      Reply
      • Carolyn says

        May 20, 2020 at 3:54 pm

        A few thoughts: your oven runs hot. I know mine does not because I have an oven thermometer in my oven that tells me the exact temperature, regardless of what the display says. Another issue may be a flimsy pan that conducts heat unevenly, and depending on how thinly you pressed this, it may have gotten cooked a lot faster. If you did yours on parchment, rather than a silicone mat, that also might cause it to brown faster.

        Finally… did you use all the specified ingredients or did you use different brands/sweeteners?

        Reply
  3. Philis says

    May 26, 2014 at 8:54 am

    Hey Miss C. – Would chia flour work as a sub for flax in the topping and still retain its crunchiness? (1/2 the amount I suppose). (Flax intolerant).

    Reply
    • Carolyn says

      May 26, 2014 at 2:55 pm

      Not sure, in this case, because chia attracts so much moisture. You could try half almond flour and half shredded coconut for the flax.

      Reply
  4. sue/the view from great island says

    May 26, 2014 at 11:07 am

    Carolyn this looks insanely good, I love almond flour and I know I’d prefer it to a boring white flour topping!

    Reply
  5. linda says

    May 26, 2014 at 11:33 am

    Hi Carolyn, I have a dumb question. When you state butter in your recipes, is it unsalted butter? Can’t wait to try this recipe and I love, love your blog! It is my hands down favorite!!

    Reply
    • Carolyn says

      May 26, 2014 at 2:53 pm

      Well, I am weird and typically like to use salted butter, even when adding a little extra salt. But it would be fine with unsalted too.

      Reply
    • katharine goray says

      May 8, 2020 at 10:10 pm

      Hi,Can I skip the glucoman?

      Reply
      • Carolyn says

        May 9, 2020 at 7:53 am

        You can but your sauce will be a bit watery.

        Reply
        • Sarah says

          May 15, 2020 at 5:30 pm

          if i want to use xanthan gum instead would it be 1:1 with the glucoman

          Reply
          • Carolyn says

            May 16, 2020 at 8:53 am

            Yes, it should be.

  6. Jocelyn (Grandbaby Cakes) says

    May 26, 2014 at 12:18 pm

    Yes is all I can say! A crisp with rhubarb is the best thing ever!!

    Reply
  7. Adrienne @ Whole New Mom says

    May 26, 2014 at 3:08 pm

    I’ve got rhubarb in the freezer – score! pinning!

    Reply
  8. Taylor @ Food Faith Fitness says

    May 27, 2014 at 5:24 am

    Um HELLO YUMMY! My hubby is obsessed with all things crisp and rhubarb, so this is going to give me “best wife ever status!” 😀 Pinned!

    Reply
  9. Jeanette | Jeanette's Healthy Living says

    May 27, 2014 at 8:11 am

    Love how you used chia seeds to thicken the filling and baked the topping separately for that real crisp texture!

    Reply
  10. charlotte says

    May 27, 2014 at 5:04 pm

    100% deliceous looking!

    Reply
  11. Erin @ The Spiffy Cookie says

    May 28, 2014 at 8:17 am

    My strawberry rhubarb crisp disappeared so fast! I made it with a gluten-free granola topping and it was delicious. Yours looks gorgeous.

    Reply
    • Carolyn says

      May 28, 2014 at 8:50 am

      Yours sounds wonderful too!

      Reply
  12. Jessica @ A Kitchen Addiction says

    May 28, 2014 at 11:58 am

    I love rhubarb crisp! This looks amazing!

    Reply
  13. dina says

    May 29, 2014 at 7:32 pm

    it looks delicious!

    Reply
  14. Julie Rider says

    June 1, 2014 at 9:17 am

    Not sure I understand your ****** with the explanation of the carb count?

    Reply
    • Carolyn says

      June 1, 2014 at 11:08 am

      It’s simply to mark the notation and clarify that LBA has to count all carbs, including fiber and erythritol.

      Reply
  15. Lisa says

    June 10, 2014 at 11:43 am

    Wow! I just made this and ate a piece for breakfast. I’ve always thought that rhubarb was only good paired with strawberries. It was all I could do to bake this just the way it was written. You have gained my trust over many months and recipes, so I made it as-is. I’m a convert. Strawberries were not only not necessary, but would have confused the ridiculously flavorful dish. Thanks again for a stellar recipe.

    Reply
    • Carolyn says

      June 10, 2014 at 12:36 pm

      YAYAYAY! It makes me so happy to hear that. Rhubarb really has its own special thing going on.

      Reply
  16. Chris says

    June 10, 2014 at 7:46 pm

    This recipe is a winner! Even the crabby diabetic in my family thought it was great! Only problem….the whole family wants more of this rhubarb crisp, and it does take time (and lots of rhubarb!). Thanks for another great recipe.

    Reply
  17. Veena Ramachandran says

    October 2, 2014 at 1:10 pm

    Hi Carolyn,

    I’m not sure if it’s just me but the link to the recipe that you have provided takes me to http://www.bettycrocker.com/recipes.

    Could you kindly take a look at the same?

    Thank you! : ) And that looks absolutely delicious!

    Reply
    • Carolyn says

      October 2, 2014 at 1:30 pm

      Huh, that’s odd. When I click on the link, it goes straight to Live Better America. They are both owned by General Mills. But here is the direct link to the recipe on LBA. http://www.livebetteramerica.com/health-nutrition/celiac-food-sensitivities/gluten-free-sugar-smart-rhubarb-crisp

      Reply
      • Veena Ramachandran says

        October 2, 2014 at 1:33 pm

        Thank you very much! I truly appreciate it. : )

        Reply
        • collyp says

          October 2, 2014 at 8:15 pm

          Hello – the second link still does not work either for some reason. It just goes straight to the Betty Crocker home page.

          Reply
          • Carolyn says

            October 3, 2014 at 6:08 am

            I think it must a be a browser issue. What one are you using? on Safari, it goes directly to my recipe.

          • Carolyn says

            October 3, 2014 at 10:37 am

            Nevermind, looks like the whole site is gone now, but I’ve added the recipe to my blog!

          • Veena Ramachandran says

            October 3, 2014 at 12:00 pm

            Hi guys,

            Yes, it seems to be some issue with Chrome alone. It worked for me on Safari.

            Thank you for posting the recipe, Carolyn! : )

  18. Jo says

    March 21, 2015 at 2:30 pm

    I’m not overly keen on coconut. Do you think the shredded coconut could be omitted or substituted?

    Thanks

    Jo

    Reply
    • Carolyn says

      March 21, 2015 at 2:47 pm

      Try using more almond meal in the same amount. It won’t have quite the same texture but should be good.

      Reply
  19. doug says

    May 6, 2015 at 10:05 pm

    I’m also a rhubarb huge fan-thanks for your recipe!

    Reply
  20. katy says

    May 13, 2015 at 11:51 am

    This is great—I’m in the middle of making it. The topping smells and TASTES so good.

    I love your recipes so much. This is my favorite recipe blog in the universe.

    Reply
    • Carolyn says

      May 13, 2015 at 12:15 pm

      Thanks, Katy!

      Reply
  21. Elizabeth says

    May 25, 2015 at 6:42 pm

    Hi Carolyn,

    Im curious if a serving of the crisp is 1 cup?
    I haven’t made this yet but have all the ingredients ready to go. I was diagnosed with Type 1 last September. At the age of 44 this came as a huge shock. I am still making the lifetime learning curve of how to eat those things I always loved in a healthier version. This recipie is a great low carb alternative to my mom’s absolutely devine, carb-packed rhubarb crisp.
    Thank you so much….you have made me realize I can have my crisp AND eat it too!!

    Reply
    • Carolyn says

      May 25, 2015 at 8:37 pm

      I am so glad my recipe can help! I am not sure if the serving is 1 cup, I didn’t really measure it out. I just saw how many servings it made fro my family.

      Reply
    • katy says

      May 25, 2015 at 9:00 pm

      Elizabeth, me TOO! T1 diagnosed at 42. I’m glad I subscribed to the comments. We are a rare breed!

      Reply
      • Elizabeth says

        May 26, 2015 at 3:06 pm

        Carolyn: thanks again for all of your hard work & dedication to trying out new recipies & sharing the results!

        Katy: We are a rare breed! Im happy to connect w/others diagnosed later in life…so far you are #3! Im thankful to find this site. It gives me cooking inspiration! Thanks for your response 🙂

        Reply
  22. Amber says

    June 1, 2015 at 6:41 pm

    This is the best crisp I’ve ever had!!

    Reply
  23. Alexis says

    June 6, 2015 at 8:42 pm

    Hi this is the only sweetener I could pick up can you recommend how much to use for this recipe? I’m new to sugar substitutes and my first recipe came out way too sweet.

    Reply
    • Alexis says

      June 6, 2015 at 8:43 pm

      Oops I forgot the link
      http://www.amazon.com/Steviva-Sweetener-Stevia-Blend-Ounce/dp/B003Z9V2NW

      Reply
    • Carolyn says

      June 6, 2015 at 10:57 pm

      You need to find out how sweet that is compared to sugar. My sweeteners are equivalent to about 1/2 cup in the topping and 3/4 cup in the filling – that’s equivalent to sugar so use yours in the quantities required to match that. But as to amounts, I can’t say exactly what because I have never used it.

      Reply
      • Alexis says

        June 6, 2015 at 11:00 pm

        Thank you so much! This is the info I needed. No wonder my first attempt was so sweet as this replacement is 2:1. 🙂

        Reply
      • John Smith says

        May 5, 2016 at 4:44 am

        Okay, now I’m thoroughly confused. According to Swerve’s web site, their erythritol based sweetener with Oligosaccharides are used at a 1:1 equal measure with table sugar.

        It sounds like your using something that is 2:1. So If I’m using something that is 1:1 ratio, I should basically double the amount I’m using in any recipe from your website?!?

        Reply
        • Carolyn says

          May 5, 2016 at 7:49 am

          No, I am not using something that is 2:1 in terms of sweetness, I just happen to like to stretch out my Swerve and use less of it (because it’s expensive) by also using some stevia. What do you plan to use?

          Reply
          • John Smith says

            May 6, 2016 at 10:45 am

            I usually use straight erythritol (only 1/2 the price per # if bought in bulk) with about 1/2 tsp of powdered stevia (better stevia) per cup, which brings it to about the same sweetness of sugar (1:1, maybe a tad more), without having any off tastes to it (less cooling effect, no metallic taste). That’s about a 1:1/96 ratio of erythritol to powdered stevia. Swerve looks to be erythritol and oligosaccharides, and then your super boosting the sweetness even more by using liquid stevia. Basically, if you were using only plain sugar as the sweetener, how much would you use?

            I just need to know how much straight erythritol to how much stevia (liquid or powdered) I need to use for each part of this recipe (thanks BTW, I was just thinking/hoping for something like this when I stumbled upon this).

            Oh, another thing. My “traditional” carb ladened rhubarb crisp had both a top & bottom crumbles (oatmeal, flour, butter, & brown sugar). I was wondering if I doubled the crisp topping, and put half in the bottom of the pan and only baked it for say 10~15 minutes, let it cool, then put the filling in and baked it, would it work? Don’t care if it gets a bit soft, just not soggy or soupy. I know you probably haven’t tried that, but I would value your expert opinion and input of whether you think that might work or not.

            Being that this is suppose to be a crumbly topping, I was also thinking of using “almond meal” instead of almond flour, as I can get it MUCH cheaper (I still sift and regrind it). I did that with that coconut chocolate granola cereal recipe you have here, and it seemed to work fine. Do you think I could do that here too, or would that make it too hard? Again, I’m asking as your an expert (to my relative novice experience) at baking low carb.

            Sorry about all the questions, but your my go to gal (dare I say low-carb goddess baking babe? 😉 when it comes to low carb recipes….

          • Carolyn says

            May 6, 2016 at 4:29 pm

            Swerve equals sugar in sweetness and my stevia is 1/4 tsp to 1/4 cup sugar. So 1/2 cup “sugar” in the topping and 1/3 plus 1/4 cup “sugar” in the filling. Does that help? Also, I can’t say for sure almond meal will work here but if you are re-grinding it, it probably will.

          • John Smith says

            May 7, 2016 at 12:46 am

            Okay, that’s what I needed. I didn’t realize/know that a 1/4 tsp of the liquid stevia was equal to 1/4 cup of sugar in sweetness. Thanks.

          • Carolyn says

            May 7, 2016 at 8:08 am

            You’re welcome!

  24. Lori says

    June 25, 2015 at 11:18 am

    I’ve tried many of your recipes, and loved them all! I can’t wait to try this. I’m curious about always recommending erythritol or Swerve. Is it just your preference. I would like to use granulated Splenda, even though I think erythritol is probably “healthy” in the end, but Swerve and the like have that weird cooling effect when used in large quantities, to me. What are your thoughts on that? LOVE your website. I’ve donated all my cookbooks, and I just come here 🙂

    Reply
    • Carolyn says

      June 25, 2015 at 1:23 pm

      Hi Lori. I recommend them because yes, they are my favourites and my personal preference. I don’t like Splenda at all, for both flavour and because of how it’s made. Plus Splenda baking blend is bulked with things that add carbs to the recipe, whereas erythritol doesn’t effect my blood sugar at all. You may find the topping in this doesn’t get as crisp with Splenda. You could also do half Splenda, half Swerve to cut down on the cooling effect (I don’t experience any of that with Swerve, but I do with straight erythritol).

      Reply
      • Lori says

        June 25, 2015 at 1:40 pm

        Thanks for the tip re: half and half! Can’t wait to make it.

        Reply
      • shayna says

        July 5, 2015 at 11:11 am

        can this be made with strawberries as well to cut the need for so much extra sweetners? I love the rubarb and strawberries together:)

        Reply
        • Carolyn says

          July 5, 2015 at 4:53 pm

          Of course!

          Reply
  25. Linda says

    June 2, 2016 at 11:33 am

    Have you tried using honey or agave instead of the other sweeteners? Just wondering if that would work……

    Reply
    • Carolyn says

      June 2, 2016 at 1:12 pm

      I can’t use those sweeteners so I really can’t say.

      Reply
  26. Kerrie says

    August 13, 2016 at 1:32 pm

    This is the absolute best recipe that all my family and friends devour! So now comes my hubby problem- yep he has an allergy to almonds, go
    figure, so is there a replacement or does he have to go without. Hoping for a miracle here so thanks

    Reply
    • Carolyn says

      August 14, 2016 at 5:32 am

      You could try sunflower seed flour. It will have a more greyish colour though.

      Reply
  27. Sue says

    March 4, 2017 at 1:36 pm

    This looks sooo good, but chia seeds give me awful digestive issues so I avoid them. Is there something else I could use as a thickener, maybe xanthan? If yes, how much would you suggest using?

    Reply
    • Carolyn says

      March 4, 2017 at 2:27 pm

      I wouldn’t use more than 1/4 to 1/2 teaspoon.

      Reply
  28. Autumn Mann says

    May 13, 2017 at 2:34 pm

    This looks amazing!! Can you think of anything that I could substitute the ground chia seeds for? I have everything else, but that!

    Reply
    • Carolyn says

      May 13, 2017 at 2:39 pm

      The chia just helps thicken the filling. You can skip it or use a touch of xanthan gum if you have it.

      Reply
      • Autumn Mann says

        May 13, 2017 at 3:11 pm

        perfect! thanks

        Reply
      • Grace says

        July 16, 2017 at 10:26 am

        Did you try using whole chia seeds? I don’t have a coffee grinder and am curious how leaving them whole would affect the recipe.

        Reply
        • spyglassweb says

          July 5, 2019 at 10:16 am

          I used whole chia seeds and the filling turned out fine. I added more than the recipe called for though. I made a half recipe, but accidentally added the full measure of chia. It turned out fine.

          Reply
  29. Shirley says

    June 4, 2017 at 4:14 pm

    Have you tried placing the topping on the filling and just baking together, instead of separately?

    Reply
    • Carolyn says

      June 4, 2017 at 4:49 pm

      Yup and it does not get nearly as crisp.

      Reply
  30. Arleen says

    June 6, 2017 at 11:58 am

    Can you tell me about how many cups of the rhubarb to use? Thank you

    Reply
    • Carolyn says

      June 6, 2017 at 8:57 pm

      No idea. Maybe 1 1/2 cups?

      Reply
    • Vicki says

      May 15, 2018 at 11:31 pm

      2 pounds of rhubarb is about 6 cups chopped rhubarb.

      Reply
      • Joan says

        June 9, 2018 at 11:00 pm

        Yes, mine was about 6 cups, I think. I weighed out 2 lbs on my scale. It was a lot of rhubarb.

        Reply
  31. Ash says

    September 12, 2017 at 10:03 am

    This is WONDERFUL! I tweaked a couple of things. I used it a guide to make a ‘crumble’ type topping by using the butter chilled and chopped and rubbed it in to the dry ingredients. I omitted vanilla and stevia.
    One it was all incorporated I topped my stewed rhubarb with the crumble mix and popped it in the oven and it came out perfect.
    So many times I find myself returning to your site. I really appreciate your recipes.

    Reply
  32. Sara says

    February 12, 2018 at 8:38 pm

    I have quite a bit of rhubarb from last years garden. This is delish! I served it with cream. I will make again! Thanks.

    Reply
  33. Joan says

    June 9, 2018 at 10:57 pm

    3 stars
    I used Sukrin Gold in the topping plus stevia glycerite and matched your ingredients for the filling. Overall it was good, but the whole thing was not sweet enough for me with 2 pounds of rhubarb. I ended up dripping stevia on my dish as I did not put ice cream on top of it. Also my topping burned in the oven at 20 minutes. The topping was very crunchy and I really like that. Does the Sukrin Gold tend to burn? I will work on tweaking this more for our family.

    Reply
    • Carolyn says

      June 10, 2018 at 7:46 am

      Subbing in a different sweetener is definitely part of the problem. Sukrin is not as sweet as swerve and yes, I think it could have caused the burning.

      Reply
  34. Andeea says

    August 30, 2018 at 10:20 pm

    5 stars
    Ohmygosh! I love rhubarb and this was amazing! I’m so glad I found you. I cant wait to make more of your recipes. Thank you so much!

    Reply
    • Carolyn says

      August 31, 2018 at 6:49 am

      So glad you liked it!

      Reply
  35. Tom S. says

    September 12, 2018 at 5:44 pm

    Could one just add more stevia and leave out the swerve. I’m have a sugar alcohol intolerance, that’s why i ask.

    Reply
    • Carolyn says

      September 12, 2018 at 5:47 pm

      Yes but your topping won’t be as crisp.

      Reply
  36. SST says

    May 26, 2019 at 11:56 am

    5 stars
    Baking the two parts separately is really smart and truly a big surprise. It’s like stewed fruit topped with crumbled cookies, and there’s nothing wrong with that!

    Reply
    • Carolyn says

      May 26, 2019 at 5:16 pm

      Glad you liked it!

      Reply
  37. Kristyn says

    June 7, 2019 at 9:34 am

    5 stars
    This looks amazing!! Love crisps & the fact that this is low carb & sugar free…I won’t feel guilty eating the whole thing!

    Reply
  38. Taylor says

    June 7, 2019 at 9:47 am

    5 stars
    I’m a sucker for all types of crisps. Trying immediately!

    Reply
  39. Chelsea says

    June 7, 2019 at 10:06 am

    5 stars
    This was the yummiest mid week treat! You would have never guessed it was healthier, the flavor was amazing!

    Reply
  40. Rachael Yerkes says

    June 7, 2019 at 10:15 am

    5 stars
    rhubarb crisp is the greatest! love this dessert

    Reply
  41. julie says

    June 7, 2019 at 10:51 am

    5 stars
    Crisps are one of my go-to desserts in the summer and this does not disappoint! So delicious.

    Reply
  42. April Kennedy says

    July 5, 2019 at 10:18 am

    4 stars
    This tastes really good but mine was mostly toasted powder crumbs. It seems that it needed a little more butter for the ingredients to stick together and combine. I am going to try to add more butter and toast again.

    Reply
    • Carolyn says

      July 5, 2019 at 12:56 pm

      Then something went wrong on your end, something was mismeasured. This is more like crisp cookies than any kind of powder.

      Reply
  43. Kristyn says

    February 28, 2020 at 1:09 pm

    5 stars
    I am all for low carb desserts!! Love this one! The flavor is amazing & everyone loves crisps!

    Reply
  44. Natasha says

    February 28, 2020 at 10:50 pm

    It’s healthy and yummy at the same time. This recipe is awesome and will be one of our favorite desserts at home!

    Reply
  45. Patti says

    April 14, 2020 at 5:59 am

    Can you use other fruits instead of rhubarb? Blueberries, raspberries or blackberries? Thanks!!

    Reply
    • Carolyn says

      April 14, 2020 at 7:47 am

      Absolutely but it will be higher carb.

      Reply
      • Patti says

        April 14, 2020 at 9:33 am

        Thanks, just don’t think I’ll be able to find rhubarb right now!!

        Reply
  46. Cici says

    April 14, 2020 at 6:58 am

    How thick should the topping be, or if to the edges of the baking sheet, what size baking sheet?

    Reply
    • Carolyn says

      April 14, 2020 at 7:47 am

      It’s hard to say, you simply press it down thinly. Maybe 1/3 inch thick or so? Basically, you want enough to be able to cover the dish your rhurbarb is in so you’re pressing it out a bit larger than 9×13.

      Reply
  47. Nancy Stinson says

    April 14, 2020 at 8:16 am

    Carolyn,
    In your cookbooks and on this site I see recipes that call for protein powder. Somewhere I’ve missed your recommendation of a Keto protein powder to use. Can you give me some suggestions please? I’d like to make the recipes.
    Thanks. Enjoying cookbooks and this site.
    Nancu

    Reply
    • Carolyn says

      April 14, 2020 at 8:46 pm

      I’ve used a bunch but I really like this one: https://amzn.to/2K4QUj9

      Reply
  48. Nancy O says

    April 15, 2020 at 6:48 am

    If I don’t have glucomannan, could you suggest how much xanthan gum could be substituted? I realize it may clump a bit more…

    Reply
    • Carolyn says

      April 15, 2020 at 9:35 am

      It will be about the same amount.

      Reply
  49. ACWISCH says

    April 16, 2020 at 10:41 am

    5 stars
    Made this last night, INCREDIBLE! This was an easy & quick recipe….family favorite!!

    Reply
  50. jaime says

    April 16, 2020 at 12:47 pm

    A week ago this recipe called for chia flour to thicken the filling, but now it calls for glucomannan. Why the change? I still see references to chia in the comments. I’d prefer to try the chia flour but not sure if the amounts were the same.

    Reply
    • Carolyn says

      April 16, 2020 at 6:14 pm

      Read the blog post, please! Totally updated (and even better!) recipe.

      Reply
      • Sean says

        December 29, 2020 at 4:54 am

        HI,
        I liked the previous recipe more I have to say with the flax and the chia to thicken.
        I have a screenshot of the previous ingredients and I will use the current method and see how we go.
        Thanks

        Reply
  51. Beverly says

    April 25, 2020 at 9:54 am

    I would like to use coconut flour for the coconut (I like coconut but, like some people, I find grated and shredded coconut’s texture to be annoying!) What amount of coconut flour would substitute?
    Thanks, Carolyn, for another tasty yet healthy treat

    Reply
    • Carolyn says

      April 25, 2020 at 11:49 am

      Sorry, that’s really not an option. It won’t crisp up properly. Your best bet is more almond flour in the same amount.

      Reply
  52. Kelly Nash says

    May 2, 2020 at 6:02 pm

    Can I use frozen rhubarb?

    Also, swerve causes me major gastrointestinal problems. 😟
    Can I use lakanto? It still has erythritol in it.

    Reply
    • Carolyn says

      May 2, 2020 at 6:42 pm

      Both should be fine.

      Reply
  53. Natalie Kitten says

    May 5, 2020 at 8:27 pm

    5 stars
    Love this dessert! I didn’t have the thickening agent but I used tapioca pearls that I ground down as best I could. I’m sure it would have been even better if I did though. This is the best keto dessert I have made! Thanks for giving me hope for future keto desserts!

    Reply
    • Carolyn says

      May 5, 2020 at 8:59 pm

      So glad you liked it!

      Reply
  54. Maggie says

    May 11, 2020 at 6:09 pm

    Would using xylitol work here?
    Thanks

    Reply
    • Carolyn says

      May 11, 2020 at 8:17 pm

      In the topping? Not if you want it crisp!

      Reply
  55. Linda Luksha says

    June 5, 2020 at 4:29 pm

    5 stars
    Just made this and followed your directions. Delicious!! Have a pound of rhubarb left and will pair it with Strawberries and make your Dump cake next!

    Reply
  56. Mel says

    June 6, 2020 at 6:48 pm

    Can I bake the rhubarb and topping together?

    Reply
    • Carolyn says

      June 7, 2020 at 8:31 am

      Not if you want it to be crisp.

      Reply
  57. Jenny says

    June 7, 2020 at 8:26 am

    Can the crisp topping be added after the fruit filling is completely cool? I am thinking of making the two “parts” a day in advance and then assembling the dish the day of our family gathering for maximum topping crispiness.

    Reply
    • Carolyn says

      June 7, 2020 at 8:31 am

      Absolutely – that would actually be best if you’re doing it a day in advance. I would re-warm the filling a bit in the oven before serving, then put the crisp topping on and then put it all back in the oven to warm through.

      Reply
  58. Anne says

    June 8, 2020 at 8:27 pm

    5 stars
    This was excellent. What a treat to enjoy home grown rhubarb

    Reply
  59. Gina says

    August 6, 2020 at 6:49 pm

    Thoughts on modifications to thicken it? I have some amazing rhubarb and it come out really runny. (The crumble was perfect and still usable!). I want to try again but want it sweeter and thicker almost like a glaze? Thoughts on how I might modify to make it less watery?

    Reply
    • Carolyn says

      August 6, 2020 at 7:50 pm

      Please read the blog post. Under tips for the recipe, I discuss sweeteners. Mine was not watery, it had a thick sauce.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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