Keto Strawberry Rhubarb Crumble

Keto Strawberry Rhubarb Crumble-I've always loved the combination of strawberries and rhubarb but now that I went keto I needed a low carb version of the crumble I used to make when ever rhubarb was in season. #ketostrawberryrhubarbcrumble #ketorhubarbdessert #lowcarbrhubarbdessert

The tartness of rhubarb combined with the natural sweetness of strawberries makes for the perfect Spring dessert. This recipe for keto strawberry rhubarb crumble is not only delicious but it comes together easily.

I can’t exactly remember the first time I tried a recipe that combined strawberries and rhubarb but what I do remember is how one bite and I was smitten.

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Since then I became an instant fan of the combination of strawberries and rhubarb. So whenever I saw any dessert option that included these two I made sure to have a serving, maybe two.

It should not come as a surprise that strawberries and rhubarb pair well together because they come into season at around the same time. These opposite flavors come together beautifully when cooked and the tartness of rhubarb is allowed to mellow.

Which is why once I went keto I had to come up with a low carb strawberry rhubarb crumble recipe ASAP. Or otherwise, risk falling into a food temptation that would certainly kick me out of ketosis.

If you’re as much a fan of rhubarb, you should also check out my recipe Keto Strawberry Rhubarb Scones. It’s also a delicious seasonal treat.

Creating keto versions of my favorite dishes has become a passion of mine. So when I started getting a craving for rhubarb I was determined to make a keto-friendly option.

Keto Strawberry Rhubarb Crumble

The only problem was that I couldn’t seem to get my hands on any rhubarb. Fresh or frozen it seemed to have disappeared and was nowhere to be found.

Isn’t it incredibly frustrating to be on the hunt for a certain ingredient and keep coming up empty-handed? Well, that was me searching for rhubarb. It seemed that no matter where I checked I couldn’t find rhubarb in any of my local supermarkets.

When I mentioned this to my daughter she quickly signed up to start the search with me. Because she too remembered how delicious my traditional cobbler used to be.

You will be happy to know that our determination paid off with an amazing recipe for low carb strawberry rhubarb crumble dessert that is not only delicious but easy to make.

When baked the rhubarb and strawberries bubble in their juices along with the cobbler for one amazing treat. I promise that if you’re a fan of this combination doing keto, you won’t be disappointed with this recipe.

Is Rhubarb A Fruit Or A Vegetable?

You may be wondering if rhubarb is a fruit or a vegetable because years ago I had no idea how to classify it. Well, rhubarb is actually a vegetable but due to its tartness, it’s used often in desserts and combines well with other fruits.

It’s actually a perennial plant that has stalks very similar to celery except it has a bright red stalk. Some people even eat it raw but the very tart flavor lends itself well to being cooked and sweetened.

Rhubarb is a great source of antioxidants, fiber, and vitamin K. In fact, it’s being called by some as the next “superfood”. So finding ways to include it into your keto diet makes delicious sense.

Keto Strawberry Rhubarb Cobbler

This cobbler has the perfect combination of tartness and sweetness and reminds us of all the wonderful things warmer weather brings. It can be served warm as a low carb cobbler or once it sets completely in the fridge it can be but into bars.

They can certainly stand alone.  However, if you want to take it up one more notch, add a dollop of whip cream. You simply can’t go wrong with this yummy treat.

The Sugar-Substitute 

When it comes to choosing which sugar-substitute to use for this keto rhubarb cobbler, I have several for you to choose from.  My go-to choice is  Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend.

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar-substitute and has zero calories and zero glycemic index.

I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.

It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives or flavors.

Swerve is the name brand of Erythritol it’s unlike other sugar alcohols has a 0 % impact on blood sugar.

Although Erythritol can have a cooling aftertaste when used in larger quantities. It’s something that some people dislike. Personally, it’s not an issue for me and it’s why I am a fan.

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success. You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly. 

Although Splenda is not an all natural sugar-substitute, in my opinion, it’s still better than real sugar. I recommend it because not everyone has easy access to the more natural substitutes plus it is at a price point that most can afford.

Low Carb Strawberry Rhubarb Crumble

The keto strawberry rhubarb crumble turned out exactly as I had hoped. The tartness of the rhubarb goes so well with the natural sweetness of the strawberries.

I love that it can be eaten warm as a cobbler or allow to chill for several hours and then cut into bars. 

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase

I was finally able to quench my rhubarb craving by getting my hands on some frozen rhubarb. It was Michelle who finally got her hands on some rhubarb and made this momma a happy camper.

She was able to get her hands on some frozen rhubarb and had it delivered to me via Insta Cart.  I must say it was super convenient to have the rhubarb we had been hunting for delivered right to our doorstep within 2 hours using Insta Cart.

I can certainly get used to this type of convenience. If you are interested in learning more about this option I suggest you visit their site. By using our link you can have your first delivery for free.

Recipe update 6/2/19- I finally got my hands on some fresh rhubarb and was able to make this using in-season rhubarb. This recipe works perfectly with either frozen or fresh rhubarb.  

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I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also, check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

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Delicious Keto Strawberry and Rhubarb Crumble

Delicious Keto Strawberry and Rhubarb Crumble

Yield: 15
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A recipe for Keto Strawberry and Rhubarb Crumble. Once allowed to fully cool the crumble can be cut into bars. This low carb strawberry rhubarb cobbler is the perfect keto treat once the weather warms up.





  1. Pre-heat your oven to 350 degrees. Grease a 9x13 inch baking dish
  2. In a large bowl, combine the almond flour, sugar substitute, baking powder, salt.
  3. Add the butter and use a fork or pastry blender to cut the butter .
  4. Mix until the pieces pea size.
  5. Add the beaten egg and continue to mix until well combined.
  6. Divide the crumble mixture and press half of it into the bottom of the baking pan.
  7. In another medium sized bowl, mix together the strawberries, rhubarb, xanthan gum and sugar substitute. Add this mixture on top of the crumb base, making sure to spread evenly.
  8. Top the bars with the other half of the crumb mixture .
  9. Bake until the low carb strawberry rhubarb bars until the top is golden brown and the fruit for about 40 minutes.
  10. Serve warm as a crumble or allow to cool completely to slice and serve as bars.


This strawberry rhubarb cobbler can be made with fresh or frozen rhubarb. If you are using fresh rhubarb you can leave out the Xanthan gum. If using frozen rhubarb there is no need to defrost before adding it to the recipe.

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 25.8gSaturated Fat: 8.8gCholesterol: 45mgSodium: 93mgCarbohydrates: 8.6gFiber: 3.7gSugar: 2.6gProtein: 5.5g



















  1. Just made this tonight and it’s soooo delicious!! Made a few changes….substituted 1 cup of strawberries with blueberries and added a dash of cinnamon to the fruit mixture. We just had it warm as crumble, but can’t wait for it to chill for bars. Thanks for sharing this recipe!! I think I’ll add walnuts or pecans next time too.

    • Hilda Solares

      Hi Wendy, So thrilled you enjoyed the recipe. It’s easy to customize and I’m glad you made it your own. If you are on social media tag us (fittoservegroup) with your pictures. It truly encourages us every time we see our readers recipe pictures. 💞

  2. Wow..just made this and sooooo delicious! Just had it warm with fresh whipping cream poured on and looking forward to having some bars.
    I didn’t have xanthan gum so substituted that with same amount of Chia seeds soaked in 1tsp hot water. Worked perfectly.
    Thanks so much for this wonderful recipe!

  3. I am on my 3rd time making this. The Family loves it and it is my go to recipe for all the Rhubarb we have. It is so easy and delicious. Thanks

    • Yay Angela, so jealous I wish I could get my hands on fresh rhubarb easily. I’m assuming you are fortunate to be able to grow it. Glad the recipe has been a hit with the family.

  4. What kind of sweetener does everyone use? The amount varies depending on what it is. I’m excited to try this as I have rhubarb plants & TONS of rhubarb now!

  5. dolores_horine

    We love making keto desserts and sometimes use pure xanitol or monk/Erythritol, grocery outlet has it for $6/lb

  6. do you have the nutritional info for this? It sounds wonderful!

    • Hi Sandy, all my recipes have the nutritional information included at the bottom of the recipe card. Here it is in case you are having a hard time locating it. Nutrition Information: YIELD: 15 SERVING SIZE: 1 Amount Per Serving: CALORIES: 232 TOTAL FAT: 25.8g SATURATED FAT: 8.8g CHOLESTEROL: 45mg SODIUM: 93mg CARBOHYDRATES: 8.6g FIBER: 3.7gSUGAR: 2.6g PROTEIN: 5.5g

  7. Hi – is there any chance you could post some images of the bars?

  8. Valerie Becker

    This recipe sounds fantastic. If I used real sugar would the amounts be different?
    Thank you!

  9. This is absolutely amazing. I can’t stop eating it. I used 1/4 cup of Virtue sweetener from wheat belly market in the crumble part and Lakanto sweetener in the fruit mixture. Not runny at all and delicious hot or cold. Thank you for sharing!

  10. This is amazing! I used to make the best strawberry rhubarb pies in the summertime but they were not exactly low carb. This recipe is a wonderful alternative. My husband can taste the sugar alternatives if there is too much in something so I cut the cup in the crumble part down to a half and it worked out great. I wish this would let me post a picture. Thank you so much for my favorite new summertime recipe!

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