Keto Rhubarb Dream Bars

One summer afternoon, while visiting my grandmother’s garden, I remember seeing these vibrant pink stalks she called “rhubarb.” I watched as she plucked them, sliced them, and transformed them into the most comforting dessert bars I had ever tasted—sweet, tart, creamy, and just the right amount of indulgent. That memory inspired this recipe for Keto Rhubarb Dream Bars, a low-carb, easy sheet pan dessert that feels nostalgic yet fits right into a modern, health-conscious kitchen.

Whether you’re new to baking or simply looking for quick and healthy meals that satisfy your sweet tooth, this lemon herb chicken recipe—just kidding, this Keto Rhubarb Dream Bars is perfect for its simplicity, time-saving prep, and nourishing, guilt-free ingredients.

Why This Recipe is Special

This Keto Rhubarb Dream Bars recipe takes a traditional rhubarb custard bar and gives it a low-carb twist without sacrificing flavor or texture. It’s layered with a soft, buttery shortbread-style crust, a tangy rhubarb custard filling, and a creamy whipped topping. It’s gluten-free, sugar-free, and beginner-friendly, making it a go-to choice for anyone who wants an elegant dessert without the fuss. Plus, the vibrant pink rhubarb offers not just visual appeal but a punch of tartness that balances the sweetness of the topping perfectly.

Ingredients and Preparation

Almond Flour
Provides a tender, buttery base while keeping it low-carb. It adds richness and helps form the crust.

Coconut Flour
Adds structure to the crust and balances the almond flour’s density with a touch of lightness.

Coconut Oil
Acts as the fat component in the crust, offering a mild tropical note. If solid, melt before using.

Granulated Erythritol
A keto-approved sweetener that sweetens both the crust and filling without affecting blood sugar.

Salt
Enhances the flavors and balances the sweetness.

Fresh Rhubarb
The star of the show—tart, juicy, and loaded with fiber and antioxidants. You can also use frozen rhubarb straight from the freezer.

Eggs
Essential for setting the custard and giving it that soft, creamy texture.

Heavy Cream
Adds fat and silkiness to the custard layer, making it rich and decadent.

Unsweetened Almond Milk
Lowers the overall carb count and thins the custard without adding sweetness.

Xanthan Gum
A gluten-free thickener that helps stabilize the custard.

Vanilla Extract
Deepens the flavor profile and ties together the tangy rhubarb and sweet topping.

Cream Cheese
Used in the topping for body and tang, helping to balance out the sweetness.

Sugar-Free Whipped Topping (or homemade whipped cream)
Gives the bars their final, fluffy finish. Use homemade whipped cream if you prefer fewer additives.

Ingredient Swaps for Flexibility

• Substitute butter for coconut oil if you’re not strictly dairy-free.
• Use strawberries in place of half the rhubarb for a strawberry-rhubarb twist.
• Try a low-carb graham-style crust instead of shortbread for a different texture.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F and lightly grease a 13×9 inch baking dish with cooking spray. In a medium mixing bowl, use a fork or pastry blender to combine almond flour, coconut flour, erythritol, salt, and melted coconut oil until the mixture looks like coarse crumbs. Press the mixture firmly and evenly into the bottom of the baking dish and bake for 15 minutes, or until golden brown.

Step 2
While the crust bakes, prepare the filling. In a large bowl, beat the eggs, erythritol, almond milk, heavy cream, and vanilla extract with a hand mixer until fully combined. Lightly sprinkle in the xanthan gum and whisk well to avoid clumps. Stir in the chopped rhubarb.

Step 3
Pour the rhubarb custard filling over the hot, partially baked crust and return the dish to the oven. Bake for 50 minutes, or until the custard is set and a knife inserted in the center comes out clean. Let the bars cool completely before adding the topping.

Step 4
To make the topping, use a hand mixer to beat the cream cheese, powdered erythritol, and vanilla extract until smooth. Gently fold in the whipped topping until combined. Spread evenly over the cooled bars and refrigerate for at least 1 hour before slicing.

Beginner Tips and Notes

• If your crust seems crumbly before baking, don’t worry. It firms up beautifully once baked. Press it in firmly using the back of a spoon.
• If your rhubarb custard doesn’t set, it could be due to underbaking or too much liquid. Make sure the knife test comes out clean.
• To save time, chop rhubarb and make the topping ahead. The crust and custard can be assembled quickly.
• Don’t have a pastry blender? Use your hands or two forks to cut the fat into the flour.
• Xanthan gum can clump—always sprinkle, never dump it in.

Serving Suggestions

• Serve these keto rhubarb dream bars with a cup of herbal tea or keto-friendly ice cream.
• A dollop of sugar-free lemon curd or fresh berries on top adds a bright contrast.
• Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Let them thaw in the fridge overnight before serving.

Conclusion

This easy sheet pan dessert isn’t just a treat—it’s an experience. Whether you’re exploring keto baking for the first time or looking to recreate a nostalgic favorite in a healthier way, these Keto Rhubarb Dream Bars deliver on flavor, texture, and simplicity. I’d love to hear how your batch turned out. Leave a comment, share your tips, or ask a question below. Let’s keep learning together in the kitchen!

FAQ About Keto Rhubarb Dream Bars

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• Brown Sugar Rhubarb Cookies

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