Arrow Created with Sketch. Back to The Recipes Low-Carb Rhubarb Coffee Cake Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 32 Ratings PRINT Page 1 Created with Sketch. Cook Time 50-60 mins Create the perfect low-carb brunch recipe with organic rhubarb, almond flour, a keto-friendly sweetener, and organic eggs (of course). By: All Day I Dream About Food Ingredients For the cake: 3 cups rhubarb, sliced 1/2 cup plus 2 tablespoons granulated erythritol sweetener, divided 3 cups almond flour 1/3 cup unflavored whey protein powder 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, melted 3 large Pete and Gerry’s Organic Eggs 1/2 cup unsweetened almond milk 1/2 teaspoon vanilla extract For the crumb topping: 1/4 cup almond flour 2 tablespoons pecans, finely chopped 1 tablespoon granulated erythritol sweetener 1 tablespoon unsalted butter, room temperature Directions To make the cake: Step 1 In a medium bowl, toss together the sliced rhubarb and 2 tablespoons of the sweetener. Set aside. Step 2 Preheat the oven to 350F and grease a 9-inch springform pan very well. Step 3 In a medium bowl, whisk together the almond flour, remaining 1/2 cup of sweetener, whey protein powder, baking powder, and salt. Step 4 Stir in the melted butter, eggs, almond milk, and vanilla extract until well combined. Spread 2/3 of the batter in prepared pan. Sprinkle with the rhubarb and dot the remaining batter over in small spoonfuls. Bake 30 minutes. To make the crumb topping: Step 1 While the cake is baking, combine the crumb topping ingredients in a small bowl, cutting in the room temperature butter until it resembles coarse crumbs. Sprinkle the crumb topping over the cake and cover with foil. Step 2 Bake another 20 to 30 minutes, until the edges are golden brown and the center is firm to the touch. Remove and let cool, then run a sharp knife around the inside of the pan to loosen. Remove the sides. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Cheryl May 13, 2019 What can be used in place of the whey powder if any thing? Does substituting for that change the texture or taste? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 14, 2019 Good question, Cheryl! Whey powder is a pretty unique ingredient and any substitutions will likely change both the texture and taste. While we haven't tried any substitutions ourselves, your best bet would likely be either an alternative protein powder or a whole or non-fat milk powder in order to most closely imitate the function of the whey in this recipe. If you give it a try, definitely let us know how it goes, and happy baking! Reply Page 1 Created with Sketch. Diane May 03, 2019 Our rhubarb is coming on! We LOVE this recipe, thank you so much! Reply Page 1 Created with Sketch. 1 Reply [email protected] May 04, 2019 We're so glad to hear your are loved the recipe, Diane! Our Rhubarb is also just about ready for harvest and we look forward to another season of enjoyment too! Thanks for the feedback! Reply Page 1 Created with Sketch. Wanda April 29, 2019 I have raw rhubarb. Is the rhubarb raw or cooked? The cake looks delicious Reply Page 1 Created with Sketch. 1 Reply [email protected] April 29, 2019 Great question, Wanda! The rhubarb is raw when you use it in the recipe, and then it gets cooked along with the cake in the oven. Thanks for reaching out and we hope you enjoy this recipe when you get a chance to try it! Reply Page 1 Created with Sketch. 1 Reply Wanda April 30, 2019 Thank you so much for your quick reply. Looking forward to making the Rhubarb Coffee Cake Reply Page 1 Created with Sketch. Laura Flowers April 10, 2019 This cake is gorgeous and my kitchen smells wonderful. I’ll be making it again! Reply Page 1 Created with Sketch. 1 Reply [email protected] April 11, 2019 We're so excited that you're enjoying the wonderful smells, Laura! This is definitely a cake to make again and again. Reply Page 1 Created with Sketch. K. March 31, 2019 I made this with 50% more topping, otherwise, exactly as written. Had to bake an extra 30 minutes over the suggested 40-60 minutes to get the center firm. It could be because I didn't get all the water out of the thawed rhubarb. I used Swerve for the sweetener. It looks great out of the oven and the cake is light, not heavy. ...but there is still too much after taste for me.. Reply Page 1 Created with Sketch. 1 Reply [email protected] April 02, 2019 We're so sorry that the cake didn't quite turn out as expected, K. Your thoughts on the remaining liquid in the thawed rhubarb sound correct to us. If you decide to give it another try, we recommend using fresh rhubarb (if available) or using a clean dish towel to squeeze as much moisture as possible out of the thawed rhubarb. As for the after taste, do you think that came from the sweetener? If so, let us know and we'll pass along some recommendations for alternative sweeteners that won't leave an after taste. We appreciate your feedback! Reply Page 1 Created with Sketch. 1 Reply K. April 03, 2019 I must say...after the cake was cooled, there was no after taste! I would make it again for my Keto friends. Reply Page 1 Created with Sketch. 1 Reply [email protected] April 04, 2019 So glad to hear that, K.! We're sure your keto friends would love it. Please let us know if we can help troubleshoot with anything before you give it another try! Reply Page 1 Created with Sketch. LAA March 16, 2019 Spent 2hrs making this. Very expensive to make Keto foods. I do not think this is very good. Not sweet enough. I’m sorry to say but just how I feel. Did not use whey...$30 a container at Wegmans! So used flax meal as replacement. Used monk & erythritol. Reply Page 1 Created with Sketch. 1 Reply [email protected] March 17, 2019 Hi! We’re sorry it was not a favorite. It could be that the substitutions altered the recipe a bit, and you may enjoy some of our other recipes better. Thanks for the feedback, we’ll be sure to pass it into our team. Reply Page 1 Created with Sketch. Betty Noble October 24, 2018 Can previously frozen rhubarb be used for this recipe, and if so, should I drain it? Reply Page 1 Created with Sketch. 1 Reply [email protected] October 24, 2018 Hi Betty! Absolutely you can try previously frozen rhubarb. We do recommend completely thawing it in the refrigerator first and draining it as much as you are able to. Please let us know how it turns out! Reply Page 1 Created with Sketch. Judy July 22, 2018 I used heavy whipping cream in stead of the almond milk (because that's all I had in the house) and I used egg white powder because I don't use whey protein powder. worked out great for me. I do want to try the Monk Fruit Golden next time in the crumb topping to see how that works. Thanks for the recipe ... Reply Page 1 Created with Sketch. 1 Reply [email protected] July 24, 2018 That's awesome, Judy! The heavy cream probably made the cake even more moist and decadent - yum! Thanks for giving the recipe a try. We're glad it turned out so well! Reply Page 1 Created with Sketch. Katie-Rose June 27, 2018 I used monk fruit instead of erythritol. It was EXCELLENT. Reply Page 1 Created with Sketch. 2 Replies Carolle July 25, 2018 I don’t have a springform pan...could I use a Pyrex dish 9 x 9 or 9 x 13...I have everything else...but rhubarb is frozen Reply Page 1 Created with Sketch. 1 Reply [email protected] July 26, 2018 Hi Carolle, you can definitely use a Pyrex dish - the 9" x 9" dish should do the trick. We recommend lining it with parchment paper, then greasing the parchment paper very well. This should prevent the cake from sticking. Frozen rhubarb works great for this recipe and shouldn't change the outcome. Let us know how it goes! Reply Page 1 Created with Sketch. [email protected] June 27, 2018 Glad to hear that you were able to successfully substitute the monk fruit, Katie-Rose! It sounds like it turned out absolutely delicious! Reply Page 1 Created with Sketch. Robin June 26, 2018 I have made this a few times. It’s a keeper, everyone liked it, even those who have never tried Rhubarb. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 27, 2018 That's awesome, Robin. Thanks for giving the recipe a try - we're so glad that it was a crowd-pleaser! Reply Page 1 Created with Sketch. john smith June 10, 2018 Just made this tonight, haven't ate any yet (it's for tomorrow), and it is still cooling on the cupboard. It was either this, or yet another pan of ketofied rhubarb crisp... One thing wrong with this recipe, that I notice immediately, is that you did not add any stevia to the erythritol. So I added at a rate of 1/2 tsp to 1 cup of erythritol (powered or liquid). I used a few "donks" of powdered stevia mixed with the erythritol used on the rhubarb and the crumble toppings. I decided to use the toffee flavored liquid stevia in the cake batter, as I wanted more of a brown sugar taste to it. After mixing up the crumble topping, I decided that it didn't look like it was going to be enough, so I increased it by another 50%. Reply Page 1 Created with Sketch. 1 Reply judy July 22, 2018 how much toffee stevia did you use and how did it taste? did you also use the erythritol sweetener besides Reply Page 1 Created with Sketch. Jill Lastufka June 05, 2018 Wish you had the nutritional facts. Reply Page 1 Created with Sketch. 1 Reply Traci Vander Hoeven June 09, 2018 Serves 16. Food energy: 222kcal Total fat: 18.99g Calories from fat: 170 Carbohydrate: 6.48g Total dietary fiber: 2.96g Protein: 7.85g Got this off "All Day I Dream About Food" site where the recipe orginiated! Hope this helps! Reply Page 1 Created with Sketch. Rosa June 03, 2018 Thank you fir all your fabulous recipe and sharing Reply Page 1 Created with Sketch.