Rhubarb Friands Recipe

Wednesday, 27 May 2020

After the popularity of our recent Rhubarb & Lemon Cake recipe, we thought we would share another favourite rhubarb recipe of ours. Friands are bite sized delights – small enough that they are guilt free (unless you eat 3 or of them at a time like us!!) So, if you are wondering what else you can do with your rhubarb, here is our Rhubarb Friands recipe…

Rhubarb friands are a bite-sized delight!

Ingredients

Makes 18

180 g unsalted butter
75 g plain flour
200 g icing sugar
125 g ground almonds
6 egg whites
2-3 rhubarb stalks cut into 1cm pieces

Method

Preheat the oven to 180°C
Pop the chopped rhubarb on a baking tray and roast for 5 minutes while you prepare the other ingredients.
Melt the butter.
Use some of the butter to lightly grease the friand moulds or mini muffin tray.
Let the butter cool slightly to use later in the recipe.
Sift the flour and icing sugar into a large bowl and stir through the ground almonds.
Place the egg whites into another large bowl and whisk until they are white and frothy.
Gently mix the frothy egg whites into the flour mixture.
Add the melted butter and stir everything together.
Fill the friand pan until each mould is ⅔ full.
Arrange 2-3 slices of rhubarb on top of each mould, pushing them lightly into the batter.
Bake the friands in the oven for about 15-18 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.
Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Serve the friands warm or cold with a dusting of icing sugar.