Rhubarb is in season, and we just made a delicious Keto Rhubarb Bread with a light glaze—it’s fantastic!
If you haven’t tried cooking with rhubarb, step out of your comfort zone and give it a try. Rhubarb is a tart vegetable that shines in baked goods when paired with a sweetener to balance its tang. While it can be eaten raw, I prefer it baked into treats like this bread.
Frequently Asked Questions about Rhubarb
How do I select rhubarb at the store?
Choose firm, crisp stalks with shiny skins. Avoid limp stalks, blemishes, or split ends. Look for smaller leaves, which indicate a younger plant; do not eat the leaves, as they contain oxalic acid and are toxic.
Where can I find rhubarb?
Rhubarb is typically available at local grocery stores. Availability varies by region, so call ahead if you’re unsure. In some areas it appears seasonally, or at natural foods markets.
Can you freeze rhubarb?
Yes. Trim and cut the rhubarb into 1-inch pieces, lay them flat on a baking sheet and freeze until firm (about an hour). Transfer the frozen pieces into a freezer-safe container or bag. Properly stored, rhubarb keeps up to a year, making this a great way to enjoy it out of season.
Is rhubarb a fruit or vegetable?
Botanically, rhubarb is a vegetable similar to celery but much tangier in flavor.
Is rhubarb keto-friendly?
Yes. One cup of rhubarb contains roughly 6 grams of carbs and about 2 grams of fiber, making it relatively low-carb and suitable for many keto diets in moderation.
Why is rhubarb often paired with strawberries?
Rhubarb is quite tart, so it pairs well with naturally sweet fruits like strawberries. That contrast of tart and sweet works especially well in baked goods.
We also have a Keto Rhubarb Trifle and a Keto Rhubarb Dream Pie in development—stay tuned for those recipes!
This Keto Rhubarb Bread with a Glaze Topping achieves a perfect balance of sweet and tart. We used allulose as the keto sweetener in this recipe; it complements the rhubarb without overpowering it. The glaze adds a bright finishing touch—neither too sweet nor too tart.
Keto Rhubarb Bread with a Glaze Topping
Makes 1 large loaf or 2 mini loaves
Bread Ingredients
- 1 1/2 to 2 cups rhubarb, diced
- 1/2 cup butter, room temperature
- 3/4 cup allulose sweetener
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp orange extract
- 1 tsp salt
- 2 cups almond flour
- 1/2 tsp baking powder
Glaze Ingredients
- 3 tbsp monk fruit confectioners blend
- 1 tsp vanilla extract
- 2 tsp water (add more if needed for consistency)
Here are a few photos of the bread:
Instructions
Make the bread:
- Preheat the oven to 350°F (175°C).
- Using a hand mixer, cream together the butter and allulose sweetener until light and fluffy.
- Add the eggs and mix until combined.
- Stir in the vanilla, orange extract, salt, almond flour, and baking powder. Mix until fully combined.
- Fold in the diced rhubarb gently so it is evenly distributed.
- Pour the batter into a greased loaf pan (or divide between two mini loaf pans) and bake for 30–35 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
Make the glaze:
- In a small bowl, whisk together the monk fruit confectioners blend, vanilla extract, and water. The glaze should be pourable but not too thin; add a bit more water if needed to reach the desired consistency.
- When the bread is done, remove it from the oven and run a knife around the pan edges to prevent sticking. Remove the bread from the pan immediately.
- Place the warm bread on a cooling rack and drizzle the glaze over the top while still warm.
- Serve warm or cooled. Enjoy!
This yields one large loaf or two mini loaves.
Notes
This recipe serves about 12 and provides a balanced keto-friendly treat that highlights rhubarb’s tartness with a gentle sweetness from low-carb sweeteners.