Rhubarb-Almond Custard Cake


  • 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.

  • Step 4

    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.

  • Step 5

    Drain rhubarb topping and evenly scatter over the base.

  • Step 6

    Bake in the preheated oven for 45 minutes.

  • Step 7

    Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.

  • Step 8

    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.

  • Step 9

    Remove from the oven and let cool in the pan before slicing.

  • Cook's Notes:

    You can use 1 teaspoon of vanilla extract instead of vanilla sugar in the almond custard.

    If you can’t find creme fraiche, sour cream or Greek yogurt make good substitutes.

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