Name: German Rhubarb Almond Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: 8
Cuisine: German
Ingredients: 6 cups peeled and chopped rhubarb; 0.75 cup white sugar; 7 tablespoons unsalted butter, softened; 0.33333334326744 cup white sugar; 2 cups all-purpose flour; 2 tablespoons white wine; 2 teaspoons baking powder; 1 large egg; 1 cup almond flour; 0.75 cup creme fraiche; 2 tablespoons creme fraiche; 0.66666668653488 cup white sugar; 2 large eggs; 2 teaspoons vanilla sugar; 1 teaspoon ground cinnamon

German Rhubarb Almond Cake

This rhubarb custard cake has a buttery crust topped with sweetened rhubarb and a velvety almond custard filling for a delightful rhubarb dessert.

2 hr 30 min total 15 min prep 1 hr 15 min cook 8 608 cal

Instructions

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1 For the rhubarb filling: Combine rhubarb and sugar in a large bowl. Mix to combine and set aside to allow the rhubarb to release some juice, about 1 hour.
2 For the cake: Beat butter and sugar together in a large bowl until light and fluffy. Add flour, wine, baking powder, and egg; mix together to form a dough. Wrap dough in plastic wrap and place in the refrigerator for 5 to 10 minutes.
3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
4 Roll dough out on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
5 Drain rhubarb and evenly scatter over the dough; bake in the preheated oven for 45 minutes.
6 Meanwhile, make the custard filling: beat almond flour, 3/4 cup plus 2 tablespoons crème fraîche, sugar, eggs, vanilla sugar, and cinnamon together until smooth.
7 Remove cake from oven after 45 minutes; top with almond custard mixture and use a spatula to spread it evenly to the sides of the pan. Return cake to the oven and bake until golden brown on top, about 30 minutes more.
8 Allow the cake to cool in the pan before slicing.