For a richer flavor, consider using brown butter in the cake base. If you don't have white wine, apple cider vinegar can be used as a substitute. Serve with a dusting of powdered sugar or a dollop of freshly whipped cream for an elegant touch. The almond custard can be flavored with a hint of almond extract for a more pronounced almond flavor.
German Rhubarb Almond Cake
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PREP TIME15 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs 30 mins
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SERVING8 People
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VIEWS16
A delightful German-inspired cake featuring tart rhubarb nestled beneath a rich, almond-infused custard. This cake offers a harmonious balance of textures and flavors, making it a perfect treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate77 g
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Cholesterol128 mg
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Fiber4 g
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Protein10 g
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Saturated Fat14 g
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Sodium195 mg
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Sugar47 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
Prepare the Rhubarb Filling: In a large bowl, combine the chopped rhubarb and 0.75 cup of white sugar. Mix well and allow the mixture to sit for approximately 1 hour, enabling the rhubarb to release its juices.
02
Step
10 mins
Create the Cake Dough: In a separate large bowl, beat together the softened butter and 0.33 cup of white sugar until the mixture is light and fluffy. Add the all-purpose flour, white wine, baking powder, and the egg. Mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for 5-10 minutes to chill.
03
Step
5 mins
Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan thoroughly.
04
Step
5 mins
Shape the Crust: On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the diameter of the cake pan. Transfer the dough to the prepared pan, pressing it up the sides by about 1 inch to create a raised edge.
05
Step
45 mins
Add Rhubarb and Bake: Drain the rhubarb, discarding the excess liquid. Evenly scatter the rhubarb over the dough-lined pan. Bake in the preheated oven for 45 minutes.
06
Step
10 mins
Prepare the Almond Custard: While the cake is baking, prepare the custard. In a bowl, beat together the almond flour, 0.75 cup plus 2 tablespoons of crème fraîche, 0.66 cup white sugar, eggs, vanilla sugar, and ground cinnamon until smooth and well combined.
07
Step
30 mins
Add Custard and Finish Baking: After the initial 45 minutes, remove the cake from the oven. Pour the almond custard mixture over the rhubarb layer, using a spatula to spread it evenly to the edges of the pan. Return the cake to the oven and continue baking until the top is golden brown, approximately 30 minutes more.
08
Step
1 hrs
Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. This allows the custard to set properly.
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RECIPE REVIEWS
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Anastacio Dare
Jun 8, 2025I followed the recipe exactly, and it turned out perfectly. Will definitely make it again!
Kiera Beahan
Jun 5, 2025The custard was a little runny for me, so I baked it for an extra 10 minutes.
Gregory Hills
Jun 3, 2025This cake was a hit! The rhubarb and almond combination is genius.
Alessandra Reynolds
May 13, 2025This recipe is amazing! I added a streusel topping for extra crunch, and it was divine.