Ingredients

• 6 cups peeled and chopped rhubarb
• 0.75 cups white sugar

Instructions

1. 1 For the rhubarb filling: Combine rhubarb and sugar in a large bowl. Mix to combine and set aside to allow the rhubarb to release some juice, about 1 hour.
2. 2 For the cake: Beat butter and sugar together in a large bowl until light and fluffy. Add flour, wine, baking powder, and egg; mix together to form a dough. Wrap dough in plastic wrap and place in the refrigerator for 5 to 10 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
4. 4 Roll dough out 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. 5 Drain rhubarb and evenly scatter over the dough; bake in the preheated oven for 45 minutes.
6. 6 Meanwhile, make the custard filling: beat almond flour, 3/4 cup plus 2 tablespoons crème fraîche, sugar, eggs, vanilla sugar, and cinnamon together until smooth.
7. 7 Remove cake from oven after 45 minutes; top with almond custard mixture and use a spatula to spread it evenly to the sides of the pan. Return cake to the oven and bake until golden brown on top, about 30 minutes more.
8. 8 Allow the cake to cool in the pan before slicing.

Nutrition per serving