Keto Rhubarb Dream Bars are a layered dessert bar made of a shortbread crust, a layer of rhubarb custard, and dreamy cream topping! This will become your favorite keto rhubarb recipe this spring!
These Rhubarb Dream Bars are a delicious dessert to serve to from the time rhubarb starts to pop out of the ground and is ready to harvest! This makes an impressive dessert to take to picnics, family reunions or potlucks!
Why I made a Keto version of this Rhubarb Recipe
I made a non keto version of rhubarb custard bars for years. So, when my rhubarb was ready to harvest, my mind naturally went to that recipe and how much I wanted to eat it. So, Keto Rhubarb Dream Bars were born!
I went about creating a shortbread made with almond and coconut flour, coconut oil, and Swerve sweetener. The rest was easy, as custard is naturally low carb as long as you are using a sugar-free sweetener like Swerve!
Rhubarb Dream Bars Recipe FAQ’s
Yes, you can substitute heavy whipped cream. Just be sure your cream cheese is softened before folding them together.
If your coconut oil has solidified, then I recommend melting it prior to adding to your crust ingredients.
To get the correct crust ratio, you need to use a 9 x 13 baking dish. The crust in the photos may look like it is thicker, but due to the nature of the ingredients, the custard baked into the crust some, making the crust look thicker than it is.
The original recipe calls for flour, which is used to thicken. I removed the flour and experimented with Xanthan Gum. You could also just add an extra egg or two to help the dream bar custard firm up more.
How to make Keto Rhubarb Dream Bars
This Keto Rhubarb Dream Bar will become your next favorite Keto Rhubarb Recipe!
- Prepare your rhubarb
Wash and dice your rhubarb.
- Prepare the shortbread layer
Mix together the crust ingredients. It will not become dough like. It should look like the photo below.
- Prepare the bottom layer.
Press the crust mixture into the bottom of a 9×13 baking dish. Then place it in the oven to bake.
- Combine the custard ingredients
When the crust is done baking, mix together your custard ingredients.
- Add the custard layer
Pour the rhubarb custard mixture over the baked shortbread crust and return to the oven to finish baking.
- Remove from the oven
Once baked, remove from the oven and cool completely.
- Add the cream topping
Once the bars have cooled completely, Mix together the cream topping and cover the baked rhubarb dream bars with the topping. Refrigerate until ready to serve.
More favorite Keto Rhubarb Recipes you may enjoy
I am such a huge fan of rhubarb recipes that I have several that are made often every year when my rhubarb comes to harvest. Recipes like Strawberry Rhubarb Chia Pudding and Mom’s Rhubarb Sauce recipe are two of my favorites. I also love this Low Carb Rhubarb Coffee Cake!
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!
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 Xanthan 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
- Pre-heat oven to 350 degrees
- 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.
- 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.
- 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.
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Nutrition Information:
Yield:
18Serving Size:
1 squareAmount 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
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... 
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.
I keep saying that I need to make more rhubarb recipes – and this one sounds delish! Love that it’s keto friendly as well.
I only had coconut flour then used butter in the crust and also added hemp heart for a bit more crunch. So good!!!!!
Hi Lauren, this is good to know! I love you added hemp heart, great idea!
You know I’m going to hunger after anything with custard don’t you?! This is a really original way of combining two favourites.
I never had rhubarb bars and this sounds like a perfect recipe. I love rhubarb and de
These bars are a dream! Delicious layers and perfect to make this time of year while rhubarb is in season! Pinning this recipe!
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.
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!
agree, the crust ingredient amts are not correct for a 12 x 9 in pan.
Hi Nancy, if you want to double the crust ingredients, you could do that. This is a thin shortbread layer. It should be enough to cover a 9×13 pan as I have done so many times.
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?
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. 🙂
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??
Hi Ashley, thank you for mentioning this! It did get fixed….there is swerve in the topping.
Wow! These look amazing! I definitely don’t play with rhubarb enough…this is a great way to do it! Thanks for sharing 🙂
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?
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.
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?
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.
I was wondering if it is liquid or solid coconut oil in the bar part?
Hi Bonnie, you can melt the coconut oil if it has solidified. It should still measure the same. I hope this helps!
Is the Swerve in the topping the granular also, or the confectioners?
Hi Chris, you can use either, but I prefer the Swerve Powdered.
Oh my goodness. I followed the recipe to a “t”, including baking times. Turned out perfect and my husband absolutely loved it! Thank you!
Hi Marianne! So glad it turned out perfect for you! I made this again last week and it is always a hit with my family!
I made this tonight for dessert with friends. Everyone loved it. This makes such a big pan…can it be frozen?
Hi Dee, I haven’t frozen it but don’t think it should be an issue. It should last up to a week in the fridge however. There is only two of us here and I usually make the big pan and haven’t had to refrigerate since it is usually gone within the week. I’m happy your family loved the recipe and thanks for stopping by.
OMG my favorite dessert keto recipe ever, thank you thank you thank you, if you haven’t tried this your really should, totally the bomb!!!!! 5 +++++ stars
Forgot to mention,
I actually froze it and it was perfect, I also used real whip cream and worked like a charm 🙂
Thank you, this is great for my readers to know! When I update the post I will be sure to mention this. I appreciate your input!!
Did you freeze this with the cream topping on or was it just the base and custard you froze?
Hi Michelle, I’m not sure how the reader did this, but I think it would be ok to freeze it with the topping on. I would freeze it in the number of portions you wanted to serve it in. Thanks for visiting!
Thank you SO MUCH! Glad you enjoyed it, I’m so happy!
I have one more question, has anyone tried to make this with frozen rhubarb, not fresh? We only get it fresh around here once a year and I know for a fact I can not only have this once a year LOL
Hi Lorry, I haven’t made it with frozen, but I really don’t think it should be a problem. I’m happy you enjoy it that much! 🙂
I made this using frozen rhubarb. I received so many rave reviews, everybody loved it. It was my first time making it so I don’t have anything to compare to, but I do think the crust turned out a bit softer (soggyish) compared to what it should have but we just scooped into dessert cups and used a spoon, nobody complained.
Hi Kelly, thanks for stopping by! I am happy you tried the recipe 🙂 The crust should have not been soggy, but as long as it tasted great, no problem, right?! 🙂 I hope you make it again. It is one of our favorite recipes here!