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Keto Rhubarb Dream Bars

May 23, 2018 by Shelby 18 Comments

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Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and creamy topping!  This recipe came about because of my complete and total love of rhubarb and my desire to have a low carb, keto version of one of my favorite desserts!

Keto Rhubarb Dream Bars

I have made a rhubarb custard bar for years now. So when my rhubarb came in, my mind naturally went to that recipe and how much I wanted to eat it. However, even though my mind wanted it, my body knew it needed a keto version.

Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars

These rhubarb bars were very easy to make keto. I made the shortbread crust with almond flour, coconut flour, and replaced the sugar with swerve.

Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars

I am ecstatic with the fact that I have rhubarb growing at home now. It is probably one of my favorite spring treats (next to asparagus). I think my next recipe is going to be a barbecue sauce made with some of said rhubarb!

Keto Rhubarb Dream Bars

When I made the custard, I added an extra egg and sprinkled a little xanthan gum lightly over the mixture to help thicken it some. It worked out perfectly!

Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars

The 9×13 pan worked perfectly and the custard filled out the 2nd layer without being too full. I did find that I had to bake this a little longer than the non-keto version of this recipe. However, as you can see below, they turned out wonderfully!

Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars

After removing from the oven, the rhubarb bars will need to cool. Once they are completely cooled, you can make your cream topping, spread over top of bars and garnish with fresh slices of strawberries!

Keto Rhubarb Dream Bars

Be sure to Pin Keto Rhubarb Dream Bars to your favorite dessert board!

Keto Rhubarb Dream Bars

Yield: 18 squares

Keto Rhubarb Dream Bars

Keto Rhubarb Dream Bars
Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and creamy topping! A low carb, sugar free, keto version of one of my favorite desserts!
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

Crust Ingredients

  • 1 cup almond flour, finely ground
  • 1/4 cup coconut flour
  • 3 ounces coconut oil
  • 1/4 cup Swerve, granular
  • 1/2 tsp salt

Custard Ingredients

  • 5 cups fresh rhubarb, diced
  • 4 large eggs
  • 1-1/2 cups Swerve, granular
  • 1/2 cup heavy cream
  • 1/2 cup almond milk, unsweetened
  • 1 tsp Xanthin Gum
  • 1 tsp vanilla extract

Cream Topping Ingredients

  • 8 oz cream cheese, softened
  • 2 cups sugar free cool whip, thawed
  • 1/2 tsp vanilla extract
  • 1/2 cup Swerve

Instructions

  1. Pre-heat oven to 350 degrees
  2. To prepare crust, combine almond flour, coconut flour, swerve, salt, and coconut oil in a bowl. Combine with a fork until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.
  3. To prepare filling, In a large mixing bowl combine eggs, swerve, almond milk, heavy cream and vanilla and mix until well combined. Sprinkle lightly with Xanthin Gum and stir until well combined. Stir in rhubarb. Pour over partially baked crust and return to oven. Bake for another 50 minutes. Remove from oven and let cool completely.
  4. To prepare topping, in a medium mixing bowl combine softened cream cheese, swerve and vanilla. Fold in sugar free whipped topping. Spread over completely cooled bars. Store in refrigerator.

Notes

For Keto: 4 net carbs, 16g fat

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Recommended Products

  • Set 4 Pioneer Woman Colorful Bandana Kitchen Table Napkins
    Set 4 Pioneer Woman Colorful Bandana Kitchen Table Napkins
  • BOB'S RED MILL, Flour, Og2, Coconut, Pack of 4, Size 16 OZ, (Gluten Free Kosher 95%+ Organic)
    BOB'S RED MILL, Flour, Og2, Coconut, Pack of 4, Size 16 OZ, (Gluten Free Kosher 95%+ Organic)
  • Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound
    Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound
  • Swerve Sweetener, Granular, 12 oz  (Pack of 3)
    Swerve Sweetener, Granular, 12 oz (Pack of 3)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

18

Serving Size:

1 square

Amount Per Serving: Calories: 166 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Cholesterol: 65mg Sodium: 85mg Carbohydrates: 7g Fiber: 2g Sugar: 1g Protein: 3g
© Shelby
Cuisine: American
Keto Rhubarb Dream Bars #rhubarb #baking #dessert #lowcarb #keto

Filed Under: Keto Desserts Tagged With: rhubarb

« Low Carb Cheesecake Fruit Dip
Strawberry Rhubarb Chia Pudding – Keto Recipe »

Comments

  1. Sonal says

    May 23, 2018 at 9:25 pm


    Omg ? these keto rhubarb bars look so decadent and amazing. Rhubarb is such an under rated ingredient but makes amazing desserts. I am bookmarking it to ty soon.

    Reply
  2. Lisa Bryan says

    May 23, 2018 at 11:18 pm


    I keep saying that I need to make more rhubarb recipes – and this one sounds delish! Love that it’s keto friendly as well.

    Reply
  3. Sally - My Custard Pie says

    May 24, 2018 at 12:42 am


    You know I’m going to hunger after anything with custard don’t you?! This is a really original way of combining two favourites.

    Reply
  4. Laura says

    May 24, 2018 at 1:35 am


    I never had rhubarb bars and this sounds like a perfect recipe. I love rhubarb and de

    Reply
  5. Marie says

    May 24, 2018 at 1:36 am


    These bars are a dream! Delicious layers and perfect to make this time of year while rhubarb is in season! Pinning this recipe!

    Reply
  6. Hannah says

    May 30, 2018 at 8:26 pm


    I made this today but without the whipped topping. I don’t think the crust measurements are correct for a 9×13 pan. I ended up making another 1/2 recipe of the crust but it could have easily been doubled to look like the thickness of the crust in the photos. Also, the crust instructions say to add salt but there is no salt listed in the ingredient list. Overall the flavor and texture of the bars is good.

    Reply
    • Shelby says

      May 31, 2018 at 5:23 am

      Hi Hannah, thank you for your comment and review! I will fix that salt issue ASAP! Also, I think the crust layer looks thicker on the cut slices because the custard baked into it more than it would have a conventional flour crust. My actual crust layer was pretty thin (as it should be). I’m glad that overall you enjoyed this recipe!

      Reply
  7. Suzanne says

    June 15, 2018 at 1:12 pm

    This recipe looks wonderful! Thanks for sharing it. I can’t eat Cool Whip. Do you think I could substitute heavy whipped cream for the Cool Whip?

    Reply
    • Shelby says

      June 16, 2018 at 6:30 am

      Hi Suzanne, thank you 🙂 Yes, I do think you could sub heavy whipped cream for this. I would be sure my cream cheese is nice and soft before I stirred it in. In all reality, it would probably be a better flavor profile than cool-whip!! I may have to do this myself next time I make this recipe. 🙂

      Reply
  8. Ashley says

    July 3, 2018 at 10:15 pm


    Watch the cooking time on the crust. Glad I checked.. it was golden brown at 12/13 minutes. Also, directions for tipping says to mix swerve in, but it’s not listed in the ingredients??

    Reply
    • Shelby says

      July 28, 2018 at 9:03 am

      Hi Ashley, thank you for mentioning this! It did get fixed….there is swerve in the topping.

      Reply
  9. Traci says

    July 6, 2018 at 11:11 am


    Wow! These look amazing! I definitely don’t play with rhubarb enough…this is a great way to do it! Thanks for sharing 🙂

    Reply
  10. Joell says

    July 24, 2018 at 12:10 pm

    I am making these today! So excited to try them. I am at the topping part, and the instructions say to cream together the cr cheese vanilla and swerve but there is no measurement for that ingredient?

    Reply
    • Shelby says

      July 26, 2018 at 7:05 am

      Hi Joell, so sorry I didn’t see this before now. We are in major kitchen renovation and I haven’t had a chance to log in. Yes, there is swerve in the topping, the ingredient was omitted by error when updating the recipe card.

      Reply
  11. Roger says

    July 24, 2018 at 10:20 pm

    Swerve is not listed in the cream topping but it is included in the preparation. is that just a typo or is swerve included in the topping?

    Reply
    • Shelby says

      July 26, 2018 at 7:04 am

      Hi Roger, so sorry! When I changed recipe cards that ingredient was inadvertently omitted. I have updated the recipe now – there is swerve in the topping also.

      Reply

Trackbacks

  1. The Best Low Carb Desserts | Yummy Keto Desserts says:
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  2. Keto Desserts - Keto Dessert Recipes to Make Your Mouth Water says:
    July 18, 2018 at 2:00 pm

    […] Keto Rhubarb Dream Bars from grumpyshoneybunch.com […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. Since 2017 I have been creating Keto Recipes for the picky eater in my life - aka Grumpy! I hope you will join our journey! Please email me at shelby@grumpyshoneybunch.com with any questions you may have!

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