There’s something magical about a dessert that brings together contrasting textures and flavors into one harmonious bite. The German Rhubarb Almond Cake is a perfect example of this culinary artistry. This beloved treat layers a buttery shortcrust pastry base with tangy-sweet rhubarb, crowned by a creamy almond pastry cream. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, it’s the kind of cake that invites you to savor every moment. Whether you’re new to baking or an experienced home cook, this recipe will guide you through creating a show-stopping dessert that’s as delightful to eat as it is to admire.
This recipe comes from the talented Nadia Hassani , whose international culinary expertise spans continents. With years of experience exploring diverse cuisines, Nadia has crafted this cake to reflect both authenticity and innovation. Let’s dive into the details and bring this classic German dessert to life in your kitchen.
Essential Practical Information
Before we begin, here’s what you need to know about preparing this cake
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 15 minutes
- Additional Time: 1 hour (for draining the rhubarb)
- Total Time: 2 hours 30 minutes
- Servings: 8
- Yield: 1 9-inch cake
Perfect for gatherings or cozy evenings at home, this cake strikes the right balance between effort and reward.
The Cake’s Structure: Three Distinct Layers
What sets this cake apart is its layered construction, each component contributing its own unique texture and flavor profile. Here’s how the magic unfolds:
First Layer: The Shortcrust Pastry Base
The foundation of this cake is a rich, crumbly shortcrust pastry infused with the subtle aroma of white wine—a distinctive touch that elevates the dough’s flavor. To prepare it, you’ll knead the ingredients, chill the dough briefly, roll it out, and press it gently into your cake mold. This step ensures a sturdy yet tender base that holds everything together.
Second Layer: The Sweet Rhubarb Filling
Rhubarb takes center stage in this layer, offering a tart contrast to the sweetness of the surrounding elements. After peeling and chopping the rhubarb, you’ll toss it with sugar and let it sit to release its juices. Draining the excess liquid is crucial—it prevents the cake from becoming soggy while retaining the rhubarb’s vibrant flavor.
Third Layer: Creamy Almond Pastry Cream
The crowning glory of this cake is the velvety almond pastry cream. Made with almond flour, fresh cream, sugar, eggs, vanilla sugar, and a hint of cinnamon, this layer adds richness and depth. Its smooth texture complements the juicy rhubarb and buttery crust, creating a symphony of flavors with every forkful.
Complete List of Ingredients
For toi Rhubarb Topping
- 4 cups peeled and chopped rhubarb
- ½ cup white sugar
the Cake
- ¾ cup softened unsalted butter
- ⅓ cup white sugar
- 1 ¾ cups all-purpose flour
- 2 tablespoons white wine
- 1 teaspoon baking powder
- 1 large egg
For th Almond Pastry Cream
- 1 cup almond flour
- ½ cup sour cream (or substitute with Greek yogurt)
- ½ cup white sugar
- 2 large eggs
- 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- ½ teaspoon ground cinnamon
Step-by-Step Preparation Instructions
- Prepare the Rhubarb Filling:
In a bowl, mix the chopped rhubarb with white sugar. Let it sit for about an hour to draw out the juices. Once drained, set aside. - Make the Cake Base:
In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add the egg, white wine, and dry ingredients (flour and baking powder), then knead until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes. - Preheat and Prepare the Mold:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan. - Shape the Dough:
Roll out the chilled dough on a floured surface and carefully press it into the prepared mold, ensuring even coverage along the bottom and sides. - First Baking Stage:
Spread the drained rhubarb evenly over the dough. Bake for 20 minutes, allowing the base to set slightly before adding the final layer. - Prepare the Almond Pastry Cream:
While the cake bakes, whisk together the almond flour, sour cream, sugar, eggs, vanilla sugar, and cinnamon until smooth. Pour this mixture over the partially baked rhubarb layer. - Second Baking Stage:
Return the cake to the oven and bake for an additional 40–45 minutes, or until golden brown and set. Allow the cake to cool completely before slicing.
Cook’s Notes: Suggestions and Substitutions
- If you don’t have vanilla sugar, simply use a teaspoon of pure vanilla extract instead.
- Sour cream can be substituted with Greek yogurt for a slightly tangier flavor.
- For those avoiding alcohol, omit the white wine in the dough—replace it with milk or water without compromising the texture.
Nutritional Information (Per Serving)
While indulgent, this cake offers a satisfying balance of nutrients per serving:
- Calories: Approximately 350 kcal
- Fat: 20g
- Carbohydrates: 38g
- Protein: 6g
Please note that these values are approximate and may vary based on specific ingredient choices. Always consult with a healthcare professional if you have dietary restrictions or concerns.
User Photo Gallery and Community Tips
One of the joys of cooking is sharing experiences with others. Our user photo gallery showcases stunning images of this cake, captured by fellow bakers who’ve added their personal touches. Scroll through the photos for inspiration and read the accompanying tips—some suggest sprinkling slivered almonds on top for extra crunch, while others recommend reducing the sugar for a less sweet version.
Similar Recipe Suggestions (“You May Also Like”)
If you enjoyed making this German Rhubarb Almond Cake, why not explore more recipes featuring these star ingredients? Try our Classic Rhubarb Crisp or Almond Pear Tart for equally delicious options.https://tastenrecipes.com/crockpot-beef-tips-mushroom-gravyand-recipe/
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With its intricate layers and bold flavors, the German Rhubarb Almond Cake is sure to become a favorite in your repertoire. Happy baking!
