This rhubarb custard cake is a deliciously different cake that’s very popular in Germany. The base of the cake is rich and buttery and is topped with chopped rhubarb and a decadent baked almond custard. Perfect with whipped cream or vanilla ice cream.
Preparation Details
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 30 mins
Servings: 8
Ingredients
- 6 cups peeled and chopped rhubarb
- ¾ cup white sugar
Steps
- 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.
- 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.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- 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.
- Drain rhubarb and evenly scatter over the dough; bake in the preheated oven for 45 minutes.
- 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.
- 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.
- Allow the cake to cool in the pan before slicing.
