Keto Rhubarb Cake

I’ve always had a soft spot for desserts that celebrate the arrival of spring, and that’s exactly what Keto Rhubarb Cake does. The first time I made this cake, the vibrant pink of the rhubarb caught my eye at the farmers market. It was a bright, sunny day, and I could almost taste the tartness of those stalks just by looking at them. I knew I had to create something special. This cake became an instant hit among my friends during our weekend brunches, proving that a low-carb option doesn’t mean sacrificing flavor or indulgence. With its perfect balance of sweet and tangy, the Keto Rhubarb Cake is not just a treat; it’s a celebration of the season, bringing together fresh ingredients and a touch of nostalgia. I love serving it warm with a dollop of whipped cream or a scoop of ice cream, making it perfect for any gathering.

Ingredient List for Keto Rhubarb Cake

The ingredients for this Keto Rhubarb Cake are carefully chosen to create the perfect texture and flavor. Each component plays a vital role, working harmoniously to elevate this delightful dessert. Whether it’s the freshness of the rhubarb or the nuttiness of the almond flour, each ingredient enhances the overall experience.

• 1 cup rhubarb, diced: The star of the cake, providing a tart flavor that balances the sweetness.
• ¼ cup granulated sweetener for macerating: Helps draw out excess moisture from the rhubarb, ensuring the cake doesn’t become soggy.
• 4 eggs, large, room temperature: These add richness and help with the cake’s structure.
• ½ cup butter, melted, then cooled: Adds moisture and a rich flavor to the batter.
• ¼ cup cream cheese: Contributes to the cake’s creaminess and texture.
• ¼ cup almond milk: Keeps the batter moist without adding extra carbs.
• ½ cup granulated sweetener: Sweetens the cake; you can adjust for your taste.
• 2 cups almond flour: A fantastic low-carb alternative to traditional flour.
• ¼ cup coconut flour: Adds fiber and absorbs moisture, helping the cake maintain its structure.
• 2 teaspoons baking powder: Helps the cake rise and become fluffy.
• 1 tablespoon vanilla extract: Adds depth of flavor.
• 1 teaspoon almond extract (optional): Enhances the nuttiness of the cake.
• ½ cup almond flour: Used for the streusel topping to give it a crunchy texture.
• 1 tablespoon coconut flour: Also for the streusel, adding flavor and texture.
• 2 tablespoons butter, melted: Binds the streusel together and adds richness.
• 1 ½ tablespoons granulated sweetener: Sweetens the streusel topping.
• 1 teaspoon cinnamon: For a warm, aromatic flavor.

Directions for Keto Rhubarb Cake

Making this Keto Rhubarb Cake is a simple process that yields impressive results. Prepare to be amazed as your kitchen fills with the sweet aroma of baking cake!

1. Start by chopping the rhubarb into pieces that are about 3 to 5 cm long and finger-thick. If your rhubarb stalks are large, you might want to peel them first to remove any stringiness. Combine the chopped rhubarb with the granulated sweetener for macerating, and let it sit for 30 minutes. This will draw out excess liquid, ensuring your cake stays fluffy instead of soggy.

2. While the rhubarb is macerating, preheat your oven to 180 C / 350 F. Prepare a 20 cm / 8 inch round springform pan by lining the bottom with parchment paper and greasing the sides with butter. This will help prevent sticking and ensure a clean release.

3. In a large mixing bowl, or using a food processor, beat the room temperature eggs until they become pale, fluffy, and double in size. This typically takes about 2 minutes. The air incorporated during this step is essential for a light cake.

4. Next, add your granulated sweetener, melted butter, cream cheese, almond milk, vanilla extract, and optional almond extract. Continue to beat the mixture for another minute until everything is well combined.

5. In a separate bowl, combine the almond flour, coconut flour, and baking powder. Mix well before adding this dry mixture to the wet ingredients. Blend until you achieve a smooth batter.

6. For the streusel topping, mix the remaining almond flour, coconut flour, melted butter, granulated sweetener, and cinnamon in another bowl using a fork until crumbly.

7. Once the batter is ready, pour it into the prepared springform and spread it evenly. Carefully arrange the macerated rhubarb pieces in a single layer on top of the batter. Finally, sprinkle the streusel mix generously over the rhubarb.

8. Bake the cake in your preheated oven on the middle shelf for about 60 to 65 minutes. You’ll know it’s done when a skewer inserted into the center comes out clean. It’s a good idea to check around the 35 to 40-minute mark. If the top is browning too quickly, loosely cover it with aluminum foil to prevent burning.

9. Once baked, allow the cake to cool completely in the springform. This helps it set properly. After cooling, run a knife around the edges to ensure it doesn’t break when you release the springform.

Recipe Notes about Keto Rhubarb Cake

Every baker has their little secrets, and this Keto Rhubarb Cake is no different! Here are some additional tips to perfect your baking experience.

• Storage: This cake can be stored in the fridge for up to 4 days. Just make sure it’s covered to keep it fresh.
• Freezing: You can freeze this cake for up to 3 months. Slice it before freezing for convenience.
• Serving Suggestions: Try serving it with whipped cream or a scoop of ice cream for an indulgent treat!
• Adjusting Baking Time: If you bake in a different sized pan, the baking time will differ. A larger pan will usually require less time, so watch it closely.
• Texture Variations: Incorporating nuts or seeds into the batter can add extra texture and flavor.

Perfect Pairings for Keto Rhubarb Cake

• Fresh Berries: This cake pairs wonderfully with fresh berries like strawberries, blueberries, or raspberries. Their natural sweetness complements the tartness of the rhubarb.
• Coffee or Tea: Enjoy a slice with your morning coffee or afternoon tea for a delightful treat that brightens your day.
• Brunch Buffets: Perfect for brunch gatherings, this cake is sure to impress your guests with its unique flavors.
• Celebrations: Serve this at birthday parties or family gatherings; it’s a great conversation starter and a delicious dessert.
• Seasonal Events: This cake is ideal for springtime events, making it a fantastic addition to your Easter or spring picnic menu.

FAQ

Conclusion

The Keto Rhubarb Cake is a fantastic way to enjoy a dessert that honors the essence of spring with fresh ingredients and low-carb goodness. I encourage you to give it a try; it’s not just a cake but a celebration of flavors that will surely delight everyone at your table. You’ll be amazed at how easy it is to make and how quickly it disappears. Share it with friends and family, and watch as they rave about this delicious creation!

Keto Rhubarb Cake

The perfect blend of tart and sweet, this Keto Rhubarb Cake is a delightful treat for any occasion. With low-carb ingredients, it's both satisfying and guilt-free. Enjoy it warm with whipped cream or serve it at your next gathering. This cake is sure to impress!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Rhubarb Diced for use in the cake.
• ¼ cup Granulated Sweetener Used for macerating the rhubarb.
• 4 large Eggs Room temperature for best results.
• ½ cup Butter Melted and cooled for the batter.
• ¼ cup Cream Cheese Adds moisture and richness.
• ¼ cup Almond Milk Keeps the batter moist.
• ½ cup Granulated Sweetener Adjust to taste for sweetness.
• 2 cup Almond Flour Low-carb flour alternative.
• ¼ cup Coconut Flour Adds fiber and absorbs moisture.
• 2 teaspoon Baking Powder For leavening the cake.
• 1 tablespoon Vanilla Extract Enhances cake flavor.
• 1 teaspoon Almond Extract Optional, for extra flavor.
• ½ cup Almond Flour For the streusel topping.
• 1 tablespoon Coconut Flour Also for the streusel topping.
• 2 tablespoon Butter Melted for streusel topping.
• 1 ½ tablespoon Granulated Sweetener For sweetening the streusel.
• 1 teaspoon Cinnamon Adds warmth and flavor.

Equipment

• 20 cm / 8 inch springform pan

Method

 

1. Chop the rhubarb into circa 3-5 cm long, finger-thick pieces. Large rhubarb stalks may benefit from peeling first. Mix the chopped rhubarb with the granulated sweetener. Let it sit for 30 minutes to macerate. This process draws out excess liquid and prevents the cake from becoming soggy.
2. Preheat the oven to 180 C / 350F and line the bottom of a 20 cm / 8 inch round springform with parchment paper. Grease the sides with butter.
3. In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, fluffy and double in size. About 2 minutes.
4. Add the granulated sweetener, melted and cooled butter, cream cheese, almond milk, vanilla extract and almond extract (if using). Continue beating for another 1 minute.
5. Mix the almond flour, coconut flour and baking powder in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter.
6. Mix all ingredients in a separate bowl using a fork.
7. Fill the cake batter into the springform. Arrange the rhubarb pieces in a single layer over it. Top off with the streusel mix.
8. Bake in the preheated oven on the middle shelf for 60-65 minutes or until a skewer inserted comes out free of dough. Check after 35-40 minutes. If the top of the cake has browned sufficiently, loosely cover it with a piece of aluminium foil to prevent burning.
9. Let the cake cool completely before releasing and removing the springform.

Notes

• 2.9g net carbs per slice assuming 12 slices.
• To ensure the cake does not break or split, run a knife around the edges before you open the springform.
• I used a golden erythritol monk fruit blend, but a granulated white sweetener will work just as well.
• If you prefer a sweeter cake, adjust to taste.
• If you use a different sized baking pan, be aware that the baking time will differ.
• Store in the fridge for up to 4 days or freeze for up to 3 months.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.