Recipes Fruits and Vegetables Vegetables Rhubarb German Rhubarb Almond Cake 4.8 (5) 4 Reviews 4 Photos 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. By Nadia Hassani Nadia Hassani Before Nadia immigrated to the United States from her native Germany, she lived and worked in several other countries. This experience and her fluency in different languages has provided her in-depth knowledge of other cuisines and cultures. Allrecipes' editorial guidelines Published on May 18, 2024 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 1 hr 15 mins Additional Time: 1 hr Total Time: 2 hrs 30 mins Servings: 8 Yield: 1 (9-inch) cake Jump to Nutrition Facts Jump to recipe 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 make your own creme fraiche at home—or just substitute sour cream or Greek yogurt. Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Rhubarb Filling 6 cups peeled and chopped rhubarb ¾ cup white sugar Cake base 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 Almond Custard 1 cup almond flour ¾ cup crème fraîche 2 tablespoons crème fraîche ⅔ cup white sugar 2 large eggs 2 teaspoons vanilla sugar 1 teaspoon ground cinnamon Directions 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. 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. I Made It Print Nutrition Facts (per serving) 608 Calories 30g Fat 77g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.