Rhubarb friands

6 servings
15 min
20 min
Very Easy


Number of serving: 6
200 g Rhubarb

2 tablespoons Icing Sugar

For the Friands:

100 g Butter

140 g Icing Sugar

25 g Plain Flour

85 g Ground Almonds

3 Egg Whites


  • Preheat oven 200c/180c fan/Gas 6. Cut rhubarb into small sticks, about half a thumb length, and put in one layer on a baking tin.
  • Sift over 2 tablespoons Icing Sugar. Bake 12-15 minutes until it is soft. Leave to cool.
  • Melt the butter. Brush some over the friand/muffin tins . Sift together the Icing Sugar and Flour.
  • Stir in the Ground Almonds. Whisk the egg whites so they are a loose foam and then fold into the dry ingredients.
  • Then add the butter which should have cooled by now. Half fill the tins and then add a couple of pieces of rhubarb.
  • Then cover with the remaining cake mix. Put a couple of pieces of rhubarb on top.
  • Bake for around 15/20 minutes until they look golden and are firm to the touch.
  • Leave to cool in the tin and then cool further on a rack. Dust with Icing Sugar when serving.


Rhubarb Friands, photo 1
Rhubarb Friands, photo 2


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