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. 

Ingredients

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

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Directions

1. 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.
2. 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.
3. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
4. 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.
5. Drain rhubarb and evenly scatter over the dough; bake in the preheated oven for 45 minutes.
6. 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.
7. 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.
8. Allow the cake to cool in the pan before slicing.