Can I use frozen rhubarb for keto rhubarb bars?

Yes, you can use frozen rhubarb, but it may release extra water. To avoid soggy bars, thaw and drain the rhubarb well before cooking the filling. Fresh rhubarb is best for texture.

Are keto rhubarb bars gluten free?

Yes, this recipe uses almond flour instead of wheat flour, making the bars naturally gluten free. They’re great if you need gluten free rhubarb bars or a gluten free rhubarb pie alternative.

Can I make these rhubarb bars vegan or paleo?

You can make simple swaps to fit vegan or paleo diets. Use coconut oil instead of butter and flax eggs instead of real eggs. For paleo, use natural sweeteners like maple syrup or honey in moderation.

Keto Rhubarb Bars with Shortbread Crust: Simple, Tasty Treat

Keto Rhubarb Bars with Shortbread Crust recipe

Print Recipe

A simple keto-friendly rhubarb dessert bar with a buttery shortbread crust and a tangy rhubarb filling. Low-carb, gluten free, and perfect for summer snacks or diabetes friendly recipes.

Author: Jane Summerfield
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: About 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb, Diabetes Friendly, Paleo (with minor tweaks), Vegan (with substitutions)
Diet: Gluten Free

Ingredients

Scale

For the crust:

2 cups almond flour
1/4 cup erythritol (or preferred keto sweetener)
1/2 tsp baking powder
Pinch of salt
1/2 cup unsalted butter, cold and cubed
1 large egg
1 tsp vanilla extract

For the filling:

3 cups fresh rhubarb, chopped
1/4 cup erythritol (adjust to taste)
1 tbsp lemon juice
1 tsp lemon zest
Optional: 1/2 cup chopped strawberries (for strawberry rhubarb custard bars)

For the custard layer (optional):

2 large eggs
1/2 cup cream cheese or heavy cream
1/4 cup erythritol
1 tsp vanilla extract
1 tsp lemon zest

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper.
Mix almond flour, sweetener, baking powder, and salt in a bowl. Add cold butter and cut it in until crumbly. Stir in egg and vanilla until dough forms. Press half into pan as the crust.
In a saucepan, combine chopped rhubarb, sweetener, lemon juice, and zest. Cook on low heat for 8-10 minutes until softened. Remove from heat and let cool.
If using custard layer: whisk eggs, cream cheese (or heavy cream), sweetener, vanilla, and lemon zest until smooth.
Spread rhubarb filling evenly over crust. Pour custard layer on top if using. Sprinkle remaining crust dough over the top gently.
Bake for 35-40 minutes until golden and custard is set. Cool completely before cutting into bars.

Notes

Use fresh rhubarb for best results; frozen may add extra moisture.
Adjust sweetener based on your taste and dietary needs.
For a vegan version, substitute butter with coconut oil and use flax eggs instead of real eggs.
Store bars in the fridge up to 5 days.

Nutrition

Serving Size: 1 bar
Calories: 180 Sugar: 2g (net carbs vary depending on sweetener) Sodium: 70mg Fat: 15g Saturated Fat: 7g Unsaturated Fat: 8g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 4g Cholesterol: 40mg

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-bars-with-shortbread-crust/