German Rhubarb Almond Cake Recipe

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Cook Time: 75 minutes

Theres a lot going on in this traditional German cake and were 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 thats 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 dont 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 cant 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
• cup white sugar

Cake Base

• 7 tablespoons unsalted butter, softened
• 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
• cup crme frache
• 2 tablespoons crme frache
• cup white sugar
• 2 large eggs
• 2 teaspoons vanilla sugar
• 1 teaspoon ground cinnamon

Directions

Step 1: For the rhubarb filling: Combine the rhubarb and sugar in a large bowl. Mix well and set aside for about 1 hour to allow the rhubarb to release some juice.

Step 2: For the cake base: In a large bowl, beat together the butter and sugar until light and fluffy. Add flour, wine, baking powder, and egg, and mix until a dough forms.

Step 3: Wrap the dough in plastic wrap and refrigerate for 5 to 10 minutes. Meanwhile, preheat your oven to 350F (175C) and grease a 9-inch springform cake pan.

Step 4: Roll the dough out on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Carefully transfer the dough to the pan, letting it come up the sides by about 1 inch.

Step 5: Drain the rhubarb and scatter it evenly over the dough. Bake in the preheated oven for 45 minutes.

Step 6: Meanwhile, prepare the almond custard filling: In a bowl, beat together almond flour, cup crme frache, sugar, eggs, vanilla sugar, and cinnamon until smooth.

Step 7: After 45 minutes, remove the cake from the oven. Pour the almond custard mixture over the top of the rhubarb and use a spatula to spread it evenly to the edges of the pan.

Step 8: Return the cake to the oven and bake for an additional 30 minutes or until the top is golden brown.

Step 9: Allow the cake to cool in the pan before slicing and serving.

Cooks Notes

• You can use 1 teaspoon of vanilla extract instead of vanilla sugar in the almond custard.
• If crme frache is unavailable, you can substitute sour cream or Greek yogurt for a similar texture.

Nutrition Facts

Per serving (1/8th of the cake):

• Calories: 608
• Fat: 30g (39% Daily Value)
• Saturated Fat: 14g (72% Daily Value)
• Cholesterol: 128mg (43% Daily Value)
• Sodium: 195mg (8% Daily Value)
• Total Carbohydrate: 77g (28% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 47g
• Protein: 10g (20% Daily Value)
• Vitamin C: 7mg (8% Daily Value)
• Calcium: 222mg (17% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 455mg (10% Daily Value)

History and Origins of German Rhubarb Almond Cake

The German Rhubarb Almond Cake, or Rhabarber-Mandel-Kuchen, is a traditional dessert that traces its roots back to the 19th century in Germany. Rhubarb, introduced to European cuisine from Asia in the 1700s, became popular in Germany for its tart flavor, which paired perfectly with sweet cakes and custards. Almonds, long cultivated in southern European regions, were combined with rhubarb to balance acidity with a rich, nutty taste. Originally, this cake was a seasonal treat, appearing in spring when fresh rhubarb was harvested, making it both a celebration of the season and a showcase of local ingredients.

Regional Variations and Characteristics

While the cake is widely enjoyed throughout Germany, regional differences highlight local culinary traditions. In northern Germany, bakers often add a layer of streusel on top of the almond custard, enhancing texture and sweetness. Southern regions may incorporate a splash of white wine into the dough, as in the traditional recipe, giving the base a subtle depth and aroma. Some areas prefer mixing rhubarb with other fruits, such as apples or berries, to soften the tartness and introduce additional flavors. Regardless of the region, the cake maintains its signature three-layer structure: shortcrust base, rhubarb layer, and almond custard topping.

Differences from Similar Desserts

German Rhubarb Almond Cake differs from other rhubarb desserts, such as rhubarb pies or tarts, primarily in texture and composition. Unlike pies that rely on a single crust, this cake has a firm shortcrust base topped with a creamy almond custard, creating a multi-dimensional eating experience. Compared to simple rhubarb cobblers or crumbles, the custard layer provides a smooth richness that contrasts with the tart rhubarb. Additionally, the use of almond flour rather than regular flour in the custard adds a nutty flavor and moist, tender crumb unique to this dessert.

Typical Serving Occasions

This cake is commonly served as a dessert during family gatherings, afternoon coffee breaks (Kaffee und Kuchen), and festive occasions in Germany. Its springtime association with rhubarb harvests makes it a popular choice for seasonal celebrations and brunches. Often, it is accompanied by a dollop of whipped cream or a scoop of vanilla ice cream to complement the tartness of the rhubarb and the sweetness of the custard. In bakeries, it is typically displayed as a sliceable cake in spring months, enticing customers with its vibrant pink rhubarb layer and golden almond topping.

Interesting Facts

• The juice released by the rhubarb during resting can be saved and used for cocktails or glaze toppings.
• Vanilla sugar, commonly used in the custard, is a staple in German baking and consists of sugar infused with real vanilla beans.
• Creme frache in the custard is essential for achieving a velvety texture; sour cream or Greek yogurt can be used as substitutes.
• Despite its delicate appearance, this cake can be made in advance and stored for a day, allowing the flavors to meld and the custard to set perfectly.
• Some German families add sliced almonds on top before baking to create a crunchy, golden finish that contrasts with the soft custard and tart rhubarb.

The German Rhubarb Almond Cake is not just a dessert; it represents the harmony of seasonal ingredients, regional baking traditions, and centuries of culinary refinement. Its combination of tart rhubarb, sweet almond custard, and buttery crust makes it an enduring favorite in German kitchens and beyond.

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