Rhubarb-Almond Custard Cake

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.

4 . Stage

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.

5 . Stage

Drain rhubarb topping and evenly scatter over the base.

6 . Stage

Bake in the preheated oven for 45 minutes.

7 . Stage

Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.

8 . Stage

Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.

9 . Stage

Remove from the oven and let cool in the pan before slicing.