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Rhubarb-Almond Custard Cake
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
165 minutes
German rhubarb cake with almond-custard topping: A unique and delicious treat showcasing the perfect balance of tart rhubarb and creamy almond custard.
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
Instructions:
  • In a large bowl, mix rhubarb and sugar for topping until combined. Let it sit for about 1 hour to let the rhubarb release its juices.
  • Cream butter and sugar until fluffy. Mix in flour, wine, baking powder, and egg; gently knead until dough forms a disc shape. Wrap dough in plastic wrap and chill in the fridge for 5-10 minutes.
  • - Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9-inch springform cake pan.
  • Roll out the dough on a dusted surface into a circle just bigger than the pan. Gently place it in the pan, allowing the edges to rise about 1 inch.
  • Strain excess liquid from rhubarb topping and distribute evenly over the base.
  • Place in the oven and bake at the set temperature for 45 minutes.
  • In a separate bowl, whisk together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon until the mixture is smooth and well combined for the almond custard.
  • After baking the cake for 45 minutes, take it out of the oven. Sprinkle the almond mixture on top and use a spatula to evenly spread it to the sides of the pan. Place the cake back in the oven and bake for an additional 30 minutes until the top is golden brown.
  • Allow the dish to cool down in the pan before slicing.

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