Can I use frozen rhubarb in keto cake?

Yes. Just make sure to thaw it first and drain out any extra water. Frozen rhubarb works great in keto rhubarb recipes easy, and it still gives you that same tart flavor. It won’t mess up your cake if it's not soggy.

What’s the best sweetener for keto rhubarb cake?

Use powdered erythritol or monk fruit for the best texture. Granulated works too, but powdered blends better in baked goods like simple rhubarb cake or rhubarb coffee cakes. Always check that it’s zero carb and keto-friendly.

Can I make this cake dairy-free?

Yes. Swap the butter for coconut oil and use a dairy-free yogurt instead of sour cream. You’ll still get a moist rhubarb cake texture, and it’ll fit into both keto diet and low carb low fat recipes for those avoiding dairy.

Keto Rhubarb Cake Recipe (That Won't Make You Miss Sugar)

Keto Rhubarb Cake Recipe

Print Recipe

A soft and moist keto rhubarb cake made with almond flour, fresh rhubarb, and zero sugar. Perfect for anyone looking for easy summer meals, low carb desserts, or something cozy like oma’s rhubarb cake without the carbs. It’s one of those rhubarb desserts recipes that work for breakfast or after dinner, especially on the keto diet.

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 / German-inspired, Keto, Low-Carb

Ingredients

Scale

Cake Base:

1 ½ cups almond flour
½ cup coconut flour
1 cup powdered erythritol
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon
½ cup unsalted butter, softened
4 large eggs
½ cup sour cream or Greek yogurt
1 tsp vanilla extract
2 cups chopped rhubarb

Optional Topping:

¼ cup chopped pecans or walnuts
1 tbsp erythritol
1 pinch cinnamon

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Instructions

Preheat oven to 350°F (175°C). Line or grease a 9×9 inch pan.
In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
In another bowl, beat butter until creamy. Add eggs one at a time. Stir in sour cream and vanilla.
Combine wet and dry mixes gently. Fold in chopped rhubarb.
Pour into pan and spread evenly. Sprinkle optional topping.
Bake for 35–45 minutes. Check doneness with a toothpick.
Cool 15 minutes before slicing. Store leftovers in the fridge.

Notes

Frozen rhubarb works—just thaw and drain well.
Add strawberries for a strawberry rhubarb recipes version.
Try a swirl of cream cheese for a low carb cheesecake feel.
Buttermilk can replace sour cream for those old-school rhubarb recipes with buttermilk.

Nutrition

Serving Size: 1 slice
Calories: 210 Sugar: 1g (natural, from rhubarb) Sodium: 130mg Fat: 18g Saturated Fat: 6g Unsaturated Fat: 10g Trans Fat: 0g Carbohydrates: 8g Fiber: 4g Protein: 6g Cholesterol: 85mg

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