What makes this rhubarb cake recipe good for the keto diet?

This rhubarb cake skips all-purpose flour and sugar. Instead, it uses almond flour, coconut flour, and low-carb sweetener like monk fruit. Rhubarb itself is very low in carbs, which makes it a perfect fruit for the keto diet and great for rhubarb desserts without the sugar spike.

How do I keep rhubarb cake from turning out dry?

The secret is sour cream. It adds moisture and softness, like in a traditional rhubarb sour cream cake. Also, don’t overbake it—check around the 35-minute mark. Pouring the warm butter sauce over the cake also helps keep it moist and rich.

Can I use frozen rhubarb in this keto cake?

Yes, frozen rhubarb works fine. Just thaw it fully and drain any extra liquid before mixing it into the batter. It bakes up just as well as fresh and is a great option for easy rhubarb cake recipes all year round.

Keto Rhubarb Cake with Butter Sauce (Easy, and Worth It)

Keto Rhubarb Cake with Butter Sauce

Print Recipe

A soft, low-carb rhubarb cake with butter sauce that brings old-school flavor without the sugar. This keto dessert is easy to make, has that sharp rhubarb bite, and a rich, warm butter sauce to pour over the top. It’s a mix between a cozy omas rhubarb cake and a keto twist on the classic rhubarb sour cream cake. Great for the keto diet, quick to prep, and perfect for summer meals or family desserts.

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 9 slices 1x
Category: Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

For the Cake:

2 cups chopped rhubarb
1½ cups almond flour
½ cup coconut flour
1 cup monk fruit sweetener (or erythritol)
4 eggs
½ cup sour cream
½ cup melted butter
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt

For the Butter Sauce:

½ cup heavy cream
¼ cup butter
¼ cup sweetener
½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9-inch pan.
Chop rhubarb into ½-inch chunks. Toss with a tablespoon of sweetener and set aside.
In one bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk eggs, sour cream, melted butter, sweetener, and vanilla.
Mix dry and wet ingredients together until smooth. Fold in rhubarb.
Pour batter into pan. Spread evenly.
Bake for 35–40 minutes, or until golden and set in the center.
Meanwhile, in a small saucepan, heat butter, cream, sweetener, and vanilla over medium heat. Stir constantly until it gently bubbles and thickens, about 4 minutes.
Let cake cool slightly, then serve warm with butter sauce poured over each slice.

Notes

You can use frozen rhubarb, just thaw and drain first.
Add a pinch of cinnamon for extra warmth.
Store cake in fridge up to 4 days. Reheat and add fresh sauce before serving.
Works great with chopped nuts or low-carb berries if desired.

Nutrition

Serving Size: 1 slice
Calories: 310 Sugar: 2g Sodium: 150mg Fat: 27g Saturated Fat: 14g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 9g Fiber: 4g Protein: 7g Cholesterol: 115mg

Find it online: https://www.wellnesswarrior.org/keto-rhubarb-cake-with-butter-sauce/