Low Carb Rhubarb Tart with Shortbread Crust

With a sweet and buttery crust made with our Keto Shortbread Mix and a smooth, creamy filling, this rhubarb tart is the perfect springtime dish! Not only is it bursting with in-season flavors, the pastel pink from the fresh rhubarb makes this a beautiful dish to serve as well. Photo + recipe by @cleaneaterr 


What You’ll Need for the Crust:

-1 bag of Keto and Co Shortbread Cookie Mix 

-1 cup butter, softened

-1 egg


What You’ll Need for the Curd:

-1/4 cup and ½ cup Wondrose Sugar Replacer, separated

-2 Tbsp water 

-3 3/4 cups fresh rhubarb 

-6 large egg yolks

-1 Tbsp lemon juice

-1 1/2 tsp lemon zest

-5 Tbsp butter, cubed

-4 drops of red food coloring (optional) 


Cooking Instructions:

  1. In a large saucepan, bring rhubarb, ¼ cup Wondrose, and water to a boil. Reduce heat.

  2. Cook and stir until thickened and rhubarb is tender. Cool slightly and transfer to a food processor. Cover and process until mixture is smooth; set aside.

  3. Then preheat the oven to 350 F. 

  4. For the crust, place your egg, butter, and Keto and Co Shortbread Mix in a medium bowl and stir until smooth dough forms.

  5. Spread out your dough into a 9-inch tart pan. Once evenly dispersed, place in the oven and bake for 18-20 minutes or until lightly browned. 

  6. Meanwhile, in a small saucepan over medium heat, whisk the egg yolks, ½ cup Wondrose, lemon juice, zest, and rhubarb mixture until blended. Add 5 Tbsp cubed butter and cook until butter is melted. Stir in food coloring if desired. Pour into the prepared crust. 

  7. Bake for 12-15 minutes or until the center is almost set. Cool completely on a wire rack, Refrigerate for at least 1 hour and enjoy! 

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