Low Carb Rhubarb Tart recipe

Easy Low Carb Rhubarb Tart Recipe (diabetic-friendly)

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This Low Carb Rhubarb tart is the perfect combination of sweetness and tartness all in one dessert. It can be enjoyed as a dessert or a snack anytime.


Fresh rhubarb can be easily cooked into a sauce (stewed Rhubarb) and used as toppings for ice cream or in recipes like our Sugar-Free Strawberry Rhubarb Cheesecake (which is really yummy, by the way). When making this recipe, you will find many of the ingredients in your diabetic-friendly pantry.

Kitchen Tools needed for this recipe

  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Pastry blender
  • 9-inch tart pan
  • whisk
  • spoon

Shopping list of ingredients for this recipe

Need Diabetic Friendly Ingredients? Check out our list and links for diabetic-friendly ingredients.

diabetes - warning about rhubarb
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Recipe for Low Carb Rhubarb Tart

diabetic low carb sugar free rhubarb tart recipe

Low Carb Rhubarb Tart Recipe

Delicious Diabetic-Friendly Rhubarb Tart Recipe
Print Pin
Course: Dessert
Cuisine: American
Keyword: diabetic rhubarb tarr, Low carb rhubarb tart recipe
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Servings: 12




  • 3 1/2 cups chopped fresh rhubarb
  • 2/3 cup Splenda granulated sweetener
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup butter – melted
  • 1/2 cup heavy cream



  • Preheat the oven to 350° F (175°C)
  • In a mixing bowl, add all crust ingredients.
  • Using a pastry blender, mix thoroughly
  • Bake in the center of the oven for 10 minutes, or until golden brown.
  • Remove from oven, let sit while making the filling.


  • In a large mixing bowl, add all of the filling ingredients, except the rhubarb.
  • Whisk the filling ingredients together, until well mixed.
  • Pour the filling into the baked crust and let settle.
  • Place the chopped rhubarb into a microwave safe bowl and microwave on high for 1.5 to 2 minutes.
  • The rhubarb should just be turning soft but still, have shape.
  • Drain any liquid from the rhubarb with a sieve.
  • Spoon the rhubarb onto the filling, evenly distributing it around the tart.
  • Bake for approximately 1 hour. The center should be set, and not runny and the edges should just have a hint of golden colour.
  • Remove the tart from the oven and let it cool on a wire rack for 1 hour before cutting.

Making the Crust

When making any of our diabetic-friendly recipes that use almond flour or coconut flour in the crust, it is a good idea to sift the dry ingredients. I did not include that in the instructions in the recipe but thought it deserved mentioning.

Sifting breaks up any lumps and keeps the flour light and fluffy.

Almond Flour is made by finely grinding almonds and Coconut Flour is made from finely ground dried coconut meat. When purchasing Almond or Coconut flour, always look for the extra-fine grind, for the best results when baking.

You can substitute the Almond Flour and Coconut flour with all-purpose flour, but keep in mind that the nutritional values will be altered and carbs will be increased.

The crust for this recipe should be fully baked before adding the filling.

Once baked, add filling and then spread rhubarb [pieces over the top. Once completed, bake in over as directed. (see image below)

Nutritional Information for one serving of Low Carb Rhubarb tart

  • Calories -190
  • Total fat – 18 gr
  • Saturated Fat – 5.6 gr
  • Total Carbs – 6 gr.
  • Fibre – 2 gr
  • Protein – 4 gr
  • Sodium – 45 mg

Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands

Tips for buying fresh rhubarb

When shopping for Rhubarb, it is helpful to know that there are two types of rhubarb, field or farm-grown rhubarb and rhubarb grown in a greenhouse preferred as hothouse rhubarb.

Field or farm-grown rhubarb is easily distinguished by its dark red stalks. The flavour of field or farm-grown rhubarb is much stronger and has a more intense rhubarb flavour.

The stalks should be firm. Firm rhubarb stalks mean that the stalks are not dried out. If you see limp or droopy stalks, do not purchase them. a firm stalk will be juicier and more flavourful than a limp one.

fresh cut farm-grown rhubarb
fresh cut farm-grown rhubarb

Shiny skin on the rhubarb also is a good indicator of the freshness of the rhubarb. if the stalks appear dull they are past their peak. The nice shine or gloss on the stalk is a sign of freshness.

Field or farm-grown rhubarb is usually found in local farmers’ markets and local markets that sell fresh farm produce.

Opinions vary, but I always find that the young thinner stalks are sweeter and juicier than the big fat ones.

Hothouse Rhubarb is usually found in supermarkets or large grocery store chains.

Hothouse rhubarb is lighter in colour, usually with pinkish or green stalks.

Whichever you choose, avoid rhubarb that has blemished stalks or ends that are curling or appear to be drying out.

sugar-free rhubarb tart recipe
Low Carb Rhubarb Tart Recipe
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Disclaimer -This post may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.