This traditional German cake recipe uses a lot of rhubarb and a crunchy almond topping to create a deliciously unique cake. The cake’s bottom layer is rolled out like a pie crust and topped with chopped rhubarb, a rich almond custard, and confectioners’ sugar. With vanilla ice cream or whipped cream, serve the cake.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- 6 cups peeled and chopped rhubarb
- ¾ cup white sugar
- 7 tablespoons unsalted butter, softened
- ⅓ cup white sugar
- 2 cups all-purpose flour
- 2 tablespoons white wine
- 2 teaspoons baking powder
- 1 large egg
- 1 cup almond flour
- ¾ cup creme fraiche
- 2 tablespoons creme fraiche
- ⅔ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla sugar
- 1 teaspoon ground cinnamon
Instructions
- Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
- Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Roll out the base 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.
- Drain rhubarb topping and evenly scatter over the base.
- Bake in the preheated oven for 45 minutes.
- Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
- Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
- Remove from the oven and let cool in the pan before slicing.
- You can use 1 teaspoon of vanilla extract instead of vanilla sugar in the almond custard.
- If you can’t find creme fraiche, sour cream or Greek yogurt make good substitutes.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 155 mg |
| Sugars | 31 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |