Description
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.
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.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs 45 mins
Servings: 12