1. Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works just as well. There’s no need to thaw it—just stir it directly into the custard mixture before baking.

2. What can I substitute for xanthan gum?

If you don’t have xanthan gum, you can add one extra egg to help thicken the custard. Another option is to use a small amount of coconut flour.

The custard is done when the center no longer jiggles and a knife inserted in the middle comes out clean. It should look firm and lightly golden.

Keto Rhubarb Dream Bars are a low-carb dessert made with a buttery almond-coconut crust, tangy rhubarb custard filling, and a creamy topping.

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Preheat oven to 350°F and grease a 13×9 inch baking dish with cooking spray.
In a medium bowl, mix almond flour, coconut flour, erythritol, salt, and melted coconut oil until crumbly. Press into the baking dish and bake for 15 minutes or until golden.
In a large bowl, beat eggs, erythritol, almond milk, heavy cream, and vanilla until well combined. Sprinkle in xanthan gum and whisk. Stir in rhubarb.
Pour custard over hot crust and bake for 50 minutes, or until set and a knife inserted in the center comes out clean. Cool completely.
In another bowl, beat cream cheese, powdered erythritol, and vanilla extract until smooth. Fold in whipped topping.
Spread topping over cooled bars and refrigerate for at least 1 hour before slicing and serving.

Use frozen rhubarb straight from the freezer; no need to thaw.
Make sure the crust is pre-baked to prevent sogginess.
Xanthan gum helps thicken the custard; substitute with an extra egg if unavailable.
Use homemade whipped cream as a cleaner alternative to sugar-free cool whip.