Low carb rhubarb crumble cake is layers of flavor; made with a coconut almond cake, layered with orange and cardamom infused rhubarb and finished with a nutty crumble topping. This low carb, sugar free, gluten free, and keto friendly cake is a crowd pleaser.
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Rhubarb
Rhubarb is a plant that grows wild throughout Europe and all of the States. The sour stalks blend well with flavors such as berries, orange, almond, ginger, vanilla, cinnamon, honey and lavender. The deeper color red the stalks are, the less tart they will be.
Rhubarb survives in very cold weather and is ready to be harvested in the Spring to very early Summer. When harvesting the plant, it is best to pull the entire stalk from the plant, rather than cut it from its’ stalk.
What you will need for Rhubarb Cake:
(Some of these ingredients will be used more than once in different stages or layers of the cake.)
- Almond Flour
- Coconut, shredded and unsweetened
- Swerve Confectioners or Granulated
- Baking Powder
- Butter, at room temperature and melted
- Sour Cream
- Almond Extract
- Eggs, at room temperature
- Heavy Cream
- Sliced Almonds
- Rhubarb
- Orange
- Cardamon
- Swerve Granulated
- Coconut Flour
- Swerve Brown
- Kosher salt
- 8×8 or 8×10 baking pan
Low Carb Rhubarb Crumble Cake Nutrition Facts
This heavenly cake is low carb, gluten free, sugar free, and keto friendly. Cutting this cake into nine even slices will approximately yield each slice to contain 264 calories, 24.9 grams of fat, 4.1 grams of net carbs, and 6.8 grams of protein.
How to Make Low Carb Rhubarb Crumble Cake
Turn the oven to 325°. If using an aluminum pan, prepare the pan with non-stick spray and parchment paper.
Rinse, dry, and chop the rhubarb in one-to-two-inch slices and set aside on clean paper towels. Prepare the crumble by adding the almond flour, coconut flour, sliced almonds, Swerve brown, and salt in a bowl. Mix the ingredients together and then pour the melted butter over the top and thoroughly combine, then set aside.
Weigh or measure (always preferable to weigh) the dry ingredients, sift together and set aside. In a separate bowl, whisk the heavy cream, sour cream, and almond extract together and set aside.
In a stand mixer with a paddle attachment or in a bowl with a hand mixer, cream the butter, then add the Swerve confectioners (or granulated if that’s what you have.)
I prefer baking with Swerve confectioners most always because it breaks down nicely and doesn’t leave a grainy texture.
Add the eggs and yolk to the butter mixture one at a time. Add one-third of the dry ingredients to the egg mixture and mix together, then add half of the heavy cream mixture and combine well. Incorporate another one-third dry ingredients into the egg mixture and then the remaining heavy cream mixture. Finish the batter by adding the rest of the dry ingredients.
Stop to scrape down the bowl several times throughout adding the dry and wet ingredient mixtures.
Arrange the rhubarb evenly on top of the batter. Then, evenly spread the crumble over the top of the rhubarb. Place in the oven and bake for 45 minutes.
Serve with fresh whipped cream, crème anglaise, or ice cream.
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Low Carb Rhubarb Crumble Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 Servings 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low carb rhubarb crumble cake is made with a coconut almond cake, layered rhubarb and finished with a nutty crumble topping.
Ingredients
For the cake:
90 grams or 3/4 cup almond flour
40 grams or 1/3 cup unsweetened shredded coconut
35 grams or 1/3 cup Swerve confectioners or granulated
1 tsp baking powder
1/4 tsp Kosher salt
60 grams butter or 4.5 tablespoons, at room temperature
60 grams or 1/4 cup sour cream
1/2 tsp almond extract
2 whole eggs or 90 grams, at room temperature
1 egg yolk or 18 grams, at room temperature
2 tablespoons heavy cream
For the Rhubarb:
3 1/2 cups rhubarb
1 TBL orange zest
2 TBL orange juice
3 TBL Swerve granulated or confectioners
1/4 tsp cardamom
1/4 tsp Kosher salt
For the Crumble:
50 grams or 1/2 cup almond flour
1 TBL coconut flour
36 grams or 1/2 cup sliced almonds
2 TBL Swerve brown
pinch of Kosher salt
4 TBL butter, melted
Instructions
Turn the oven to 325°. If using an aluminum pan, prepare the pan with non-stick spray and parchment paper.
Rinse, dry, and chop the rhubarb in one-to-two-inch slices and set aside on clean paper towels.
Prepare the crumble by adding the almond flour, coconut flour, sliced almonds, Swerve brown, and salt in a bowl. Mix the ingredients together and then pour the melted butter over the top and thoroughly combine, then set aside.
Weigh or measure (always preferable to weigh) the dry ingredients, sift together and set aside. In a separate bowl, whisk the heavy cream, sour cream, and almond extract together and set aside.
In a stand mixer with a paddle attachment or in a bowl with a hand mixer, cream the butter, then add the Swerve confectioners (or granulated).
Add the eggs and yolk to the butter mixture one at a time. Add one-third of the dry ingredients to the egg mixture and mix together, then add half of the heavy cream mixture and combine well. Incorporate another one-third dry ingredients into the egg mixture and then the remaining heavy cream mixture. Finish the batter by adding the rest of the dry ingredients.
Arrange the rhubarb evenly on top of the batter. Then, evenly spread the crumble over the top of the rhubarb. Place in the oven and bake for 45 minutes.
Garnish with fresh whipped cream, crème anglaise, or ice cream.
Notes
*Stop to scrape down the bowl several times throughout adding the dry and wet ingredient mixtures.
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Fat: 24.9 grams
- Carbohydrates: 4.1 net
- Protein: 6.8 grams
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