Rhubarb Cobbler

By April 16, 2015 March 7th, 2017 breakfast, desserts, gluten free

Rhubarb Cobbler

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I’ve been one that woke up thinking of breakfast for most of my adult life. I would get so frustrated because half way through church I couldn’t focus because I was so hungry. This past week not only did I make it through church focused, I was able to fix the families meal and sit down with them and eat. My patience is returning. I am a fast track college student, and my brain fog has cleared and i am able to sit and study for 2 1/2 hours w/o realizing it.

My joints are feeling better, and I know it’s just up from here! It has not been hard! I’ve lost 6 1/2 pounds in 6 days! Ty so much for pouring your heart and soul into helping people be healthy!” – Cynthia

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Rhubarb Cobbler

 

FRUCTOSE FACTS

Dietary fructose is present primarily in sugar, high fructose corn syrup, honey, agave and fruit.Rhubarb CobblerAmericans most frequently ingest fructose from sucrose (table sugar), which is 50% fructose and 50% glucose bonded together, high fructose corn syrup (HFCS) is about 55% fructose, honey is also 55% fructose. Agave, while ‘natural’ 90% fructose…NOT a health food! I was given this agave to sample and I didn’t even want to donate this fructose laden condiment. People that need food donations don’t deserve to have metabolic diseases either!

 Rhubarb Cobbler

The average American in 1960 consumed 2 tsp of sugar/day. In 2011 it is over 65 tsp every day!

Fructose consumption accounts for approximately 10.2% of total calories, EMPTY calories I might add. No wonder we have a problem with the rise in cancer, diabetes, liver disease, obesity.

All sugars can be made into triglycerides, a form of body fat; however, once you start the process of fat synthesis from fructose, it’s hard to stop it.

Our liver is like a ‘traffic cop’ that coordinates what we eat including sugars. It turns sugars into energy (if you are active), triglycerides, and cholesterol. Triglycerides are mainly formed in the liver. It is the liver’s job, when it encounters glucose, to decide whether the body needs to store the glucose as glycogen, burn it for energy or turn the glucose into triglycerides. Even if you are an athlete, burning sugar for energy is an inefficient and limiting source of energy. This is why marathon runners “Hit the Wall.” Your liver can only store 60-90 grams of carbs at a time.

Fructose, on the other hand, enters this metabolic pathway downstream, bypassing the ‘traffic cop’ and flooding the metabolic pathway. It basically sneaks into the rock concert without a ticket. This ‘dumping of fructose’ contributes to lots of triglyceride synthesis. So, in the end fructose gets made into fat VERY easily! This also causes ‘fatty liver disease.’

I am seeing this problem in small children now, not because they are drinking alcohol…they are drinking massive amounts of juice! If you imagine our traditional culture, fruit is a seasonal summer food when we were most active. We didn’t have semi trucks shipping in oranges from other countries to a factory squeezing all the fructose out to form a sweet drink. Eating an orange is fine, but drinking 6 of them in a 8 ounce glass is too hard on our children’s liver. Different types of fruit have different levels of fructose too. Rhubarb is very low in fructose, where tropical fruits like bananas are very high (see the charts on fruits in all of my books).

Here is an interesting fact… Welches 100% grape juice (NO SUGAR ADDED…just grape juice) has more Rhubarb Cobblersugar/fructose in 8 ounces than a 12 ounce can of Mountain Dew!

Fructose also has no effect on our hormone Leptin, which tells us to stop eating AND interferes with Ghrelin, which is our hunger hormone. To read more go to HORMONE charts in Secrets to a Healthy Metabolism.

Antioxidants are natural defenses against oxidative stress and may reverse or protect against advanced liver damage. To read more on what are the best antioxidant supplements, check the Supplement Chapter in Secrets to a Healthy Metabolism , which discusses when and how much to take.

 Rhubarb Cobbler

Rhubarb Cobbler
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 (8 oz) packages cream cheese
  • 1 egg
  • ¾ cup Swerve confectioners
  • 1 tsp stevia glycerite
  • ½ tsp vanilla extract
  • ¼ tsp Celtic sea salt
  • 3 cups chopped fresh rhubarb
  • BISCUITS:
  • 1 cup almond flour
  • ¼ tsp Celtic sea salt
  • 1 tsp baking powder
  • 4 egg whites
  • 3 TBS VERY COLD organic butter (cut into pieces)
Instructions
  1. Preheat oven to 400 degrees F. Beat cream cheese, egg and natural sweetener in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into casserole dish.
  2. To make the biscuits, place the whites into a bowl or stand mixer and whip egg whites until very fluffy and stiff. In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn't chilled, the biscuits don't turn out). Gently fold in the dry mixture into the whites. Form into 2 inch round biscuits making sure the butter stays in separate clumps.
  3. Place the biscuits onto the rhubarb mixture in the casserole dish.
  4. Bake for 12-15 minutes.
Notes
NUTRITIONAL COMPARISON (per serving):
Traditional Cobbler = 327 calories, 25g fat, 2g protein, 65.7g carbs, 2g fiber
“Healthified” Cobbler = 116 calories, 8g fat, 7g protein, 4.5g carbs, 1g fiber

(62% fat, 24% protein, 15% carbs)

NUTRITIONAL COMPARISON (per cup)
Rhubarb = 26 calories, 5.5g carbs, 2.2g fiber (1.3 grams of fructose)
Banana = 200 calories, 51g carbs, 6g fiber (28 grams of fructose!!!)
 

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Rhubarb Cobbler

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

31 Comments

  • lisa says:

    This is perfect timing! I have just been trying to figure out how to make a helthified rhubarb cobbler. Thank you!

  • Beth.H says:

    I have rhubarb in my garden waiting to be plucked, this looks like a recipe in waiting. Thanks!

  • Traci says:

    Not loving the rhubarb. Is there anything that can be substituted with equivlant macros?

  • krickt says:

    Hey, Maria,
    I have a great tip for your butter cutting! Got it from a fiction book I read, but it works like a charm with biscuits whether keto or not.
    Yes, the butter needs to be almost frozen, really, really chilled. I put the butter in the meat bin, which, in my fridge sometimes freezes veggies. Then, using a normal cheese grater (not fine, just normal) grate the butter into the batter. You still get little bits of fantastic, but you don’t have to work the batter as much to get the butter broken up. It works so much better than a pastry cutter.
    k

  • Alycia says:

    It recently clicked maybe why my liver enzymes got high was due to my high fruit (high in fructose) diet. I don’t drink, nor ear processed foods, nor do any forms of drugs etc….it’s all I coyld think of that continued to show up in blood work.
    I’ve got a question – if unused fructose gets stored as body fat, excess protien gets turned into sugars and stored as fats if not used….than what does the body do with any extra fat we consume each day? Does fat get used right away and the excess turns to body fat just like the other two macros? Or does any unused fat exit the body through elimation (ex. Stools)? What happens to any extra fat we may consume, where does it go ?

    • Maria Emmerich says:

      Excess fat will get stored as fat in the body (triglycerides). So at some point, too much fat will result in weight gain. But with a well formulated ketogenic diet, this rarely happens as it is hard to consume more fat than your keto adapted body wants to use for fuel (you are just too full). 🙂

  • Beautiful cake! I want to make this.

  • Kristy says:

    I am hoping to start the 90 day Keto package soon. I have some questions first though! I need to make bread for my family, is coconut not acceptable as a flour? I believe it said no almond or nut flours. Thank you for all you do, you guys are AWESOME!!!!!!

    • Maria Emmerich says:

      My 30 day accelerated (good place to start in that package for first 2-4 weeks until keto adapted) and 30 day advanced keto (great for moving to after keto adapted) are mostly nut free, yes. If weight loss is your goal, I would keep nut flours out or to minimum until closer to your goals. Thanks! 🙂

  • Kelly says:

    Can you use a different fruit like blueberries. Also what do you think about coconut vinegar?, is it better than raw apple cider vinegar?. Love your recipes, especially the grass fed gelatin recipes!.

    • Maria Emmerich says:

      I like coconut vinegar a little better, but apple cider vinegar is a good option too. You have to be careful with berries. The carbs can add up quickly. Rhubarb is 5g carbs per cup where blueberries are 21g per cup.

  • Tabitha Twietmeyer says:

    I’m curious about the nutrition facts. When I calculated this I got something closer to 7 carbs for 12 servings. 32 for the cream cheese, 18 for the rhubarb, and 24 for the almond flour.

    • Maria Emmerich says:

      My calculator gives me 16.5g for rhubarb, 13.6g for cream cheese and 24g for almond flour. So 4.5g carbs total per serving. I corrected it above. It must have used a lower carb cream cheese in my first calculation. 🙂

  • Kristy says:

    Hi! Silly question but is coconut considered a nut while on the Keto- Adapted lifestyle? My boys love bread and I want to make some but want it to be Keto friendly! Is Keto adapted w/ no dairy,nuts, or gluten a good choice for children? One needs to lose a few pounds but the other needs to gain! I need to lose about 180 lbs! Thank you guys for all you do! You are AWESOME! Bless you and your beautiful boys!

    • Maria Emmerich says:

      Depends on your goals. I recommend nut and dairy free if you have a damaged metabolism (metabolic syndrome, diabetes, etc) or if trying to lose weight. Otherwise coconut flour is a good option. But gluten is never a good choice for anyone in my opinion. 🙂

  • Kristy says:

    Hi! Sorry to keep pestering you but do you have a bread recipe that doesn’t use almond or coconut flours?! Also what is your Keto recommendation for children?! They both have Velo- Cardio- Facial Syndrome which for them means developmental delays for both, heart surgery for the oldest and a previous seizure disorder for the youngest. I am hoping to find the best Keto lifestyle choice for both! Thank you soo much for all you do!! Bless you two and your beautiful boys!

  • Mary says:

    Maria – this is great information on sugars and fructose. I can’t wait to share this with so many people. I try to explain about the problem with drinking juices and eating sugar laden food, but your explanations are incredible. Thank you!

  • Kristy says:

    Hi Maria and Craig! Is there an egg white protein and whey protein powder other than Jay Robb that doesn’t make bread turn purple and is less expensive?! Also what sweetener do you prefer/ use- Swerve or Just like Sugar or xylitol? Thank you for your valuable time spent answering questions! It is soooo appreciated!

  • Stephanie says:

    I made your hollandsise sauce and it was so good. I used bacon grease instead of butter and had it with asparagus.

  • Elizabeth M says:

    Option to make it dairy free?

  • Carmen says:

    Hi, instead of a nut flour, what can I use?

  • Carol says:

    I am allergic to almonds and coconut. These are the 2 flour substitute I see. Are there any other low carb flours I can use. I use red mills low card backing mix, but it seems to have more cards the other kinds if flour. Thanks for any help. BTW i tried soy flour and it was one if the worse things i put in my moutg