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How to Make Rhubarb-Almond Custard Cake - A Step-by-Step Guide

Rhubarb is a unique and underrated ingredient that can bring a delightful tangy sweetness to many dishes. A popular way to enjoy this vibrant vegetable is in the form of a delicious custard cake. The combination of tart rhubarb and delicate almond flavor in this Rhubarb-Almond Custard Cake creates a truly irresistible treat that is perfect for any occasion.

For this recipe, fresh rhubarb is the star of the show, adding a burst of color and tangy flavor to the velvety smooth custard. T...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 45 mins
  • Servings: 12
  • Yield: 1 9-inch cake

  • 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.

    • Nutrition

    404 cal.

    • Total Fat: 20g
    • Saturated Fat: 9g
    • Cholesterol: 88mg
    • Sodium: 155mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 3g
    • Total Sugars: 31g
    • Protein: 7g
    • Vitamin C: 5mg
    • Calcium: 112mg
    • Iron: 1mg
    • Potassium: 220mg

    Categories

    Cake recipes
    Dessert recipes
    Custard recipes
    Almond recipes
    Rhubarb recipes