Rhubarb-Almond Custard Cake
This traditional German cake recipe uses a lot of rhubarb and a custard-almond topping to create a deliciously unique 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.