Rhubarb-Almond Custard Cake

Rhubarb-Almond Custard Cake

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.