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There’s a lot going on in this traditional German cake and we’re not mad about it. It has three distinct layers:
First, a shortcrust base (which features white wine for extra flavor) is kneaded, chilled, rolled out like pie dough, and pressed into a cake pan. Sugary rhubarb pieces are scattered over the crust, followed by a creamy almond flour custard that’s subtly flavored with vanilla extract and cinnamon.
The custard calls for vanilla sugar, which is just regular white sugar infused with vanilla beans. If you don’t have vanilla sugar in your pantry, you can replace it with one teaspoon of vanilla extract.
Creme fraiche, meanwhile, is essential for the velvety texture of the decadent filling. If you can’t find it at the grocery store, you can —or just substitute sour cream or Greek yogurt.
Ingredients
Rhubarb Filling
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6 cups peeled and chopped rhubarb
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¾ cup white sugar
Cake base
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7 tablespoons unsalted butter, softened
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⅓ cup white sugar
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2 cups all-purpose flour
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2 tablespoons white wine
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2 teaspoons baking powder
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1 large egg
Almond Custard
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1 cup almond flour
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¾ cup crème fraîche
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2 tablespoons crème fraîche
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⅔ cup white sugar
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2 large eggs
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2 teaspoons vanilla sugar
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1 teaspoon ground cinnamon
Directions
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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.
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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.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
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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.
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Drain rhubarb and evenly scatter over the dough; bake in the preheated oven for 45 minutes.
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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.
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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.
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Allow the cake to cool in the pan before slicing.
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Kim Shupe
Cook’s Note
You can use 1 teaspoon of vanilla extract instead of vanilla sugar in the almond custard.
If you can't find crème fraîche, sour cream or Greek yogurt make good substitutes.
Nutrition Facts (per serving)
| 608 | Calories |
| 30g | Fat |
| 77g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 608 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 14g | 72% |
| Cholesterol 128mg | 43% |
| Sodium 195mg | 8% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 4g | 16% |
| Total Sugars 47g | |
| Protein 10g | 20% |
| Vitamin C 7mg | 8% |
| Calcium 222mg | 17% |
| Iron 3mg | 15% |
| Potassium 455mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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