Recipe By Anonymous
Rating
Published Feb 26th
Prep 30m Cook 1h 15m Additional 1h Ready In 2h 45m
Servings 1 9-inch cake Calories 404.4

This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.

Recipe 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
  • ⅓ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla sugar
  • 1 teaspoon ground cinnamon

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  4. 4 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.
  5. 5 Drain rhubarb topping and evenly scatter over the base.
  6. 6 Bake in the preheated oven for 45 minutes.
  7. 7 Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
  8. 8 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.
  9. 9 Remove from the oven and let cool in the pan before slicing.

Nutrition Facts

  • Calories 404.4
  • Carbohydrate 51.9 g
  • Cholesterol 88.1 mg
  • Fat 20 g
  • Fiber 2.9 g
  • Protein 7.1 g
  • Saturated Fat 9.3 g
  • Sodium 155.4 mg
  • Sugar 31 g
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