Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Rhubarb Friands with White Chocolate – We Should Cocoa #68

Rhubarb friands

Back along, nearly three years ago to be exact, I hosted a six course chocolate themed dinner party for friends. These rhubarb friands with white chocolate (that’s with an a not an e) accompanied the rhubarb, rose and white chocolate ice-cream that made up the last course but one. With rhubarb already in season, this seems like a good time to finally publish the recipe.

Friands are the Australian version of the better known French financiers. They are made with egg whites, so are a lighter bake than your average sponge. Traditionally made with a mix of ground almonds and flour, I always use buckwheat flour in my friands to make them gluten free and why not? This seems to work as they are extremely moreish. They are also quick and easy to bake. I have neither the traditional oval friand moulds, nor the rectangular financier ones, so I make do with plain old muffin moulds and mini ones at that. This gives a good balance of crisp outer edge and soft, light interior. Tuck in.

Rhubarb Friands with White Chocolate
Yields 12
A most moreish morsel of light sponge flavoured with rhubarb and white chocolate. These friands are easy to bake and even easier to eat.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 25g unsalted butter
  2. 25g white chocolate - I used G&B
  3. 25g trimmed rhubarb - chopped very finely.
  4. 1 large egg white - I used a duck egg.
  5. 40g golden icing sugar
  6. 15g buckwheat flour
  7. 20g ground almonds
Instructions
  1. Melt the butter in a small pan over low heat with the white chocolate. Stir and leave to cool a little.
  2. Whisk the egg white in a large bowl until frothy, but not stiff.
  3. Sieve in the icing sugar and whisk.
  4. Gently stir in the melted butter mixture followed by the rhubarb.
  5. Sieve in the buckwheat flour and fold in together with the ground almonds.
  6. Divide the mixture between 12 silicone mini cupcake cases.
  7. Bake for about 15 minutes at 180℃ until golden, firm and well risen.
  8. Leave to cool for a little, then turn out onto a wire rack to cool completely.
Notes
  1. The recipe can easily be doubled, tripled or quadrupled for more of these delicious morsels.
Tin and Thyme http://tinandthyme.uk/
We Should Cocoa BadgeThis month We Should Cocoa is being hosted by another baking luminary, Helen at Casa Costello. She has chosen red/pink as the theme for this month, so my pink rhubarb friands fit in perfectly I reckon.

 

 

Perfecting Patisserie LogoMy rhubarb friands also go to Lucy the Baking Queen for Perfecting Patisserie.

Other friand recipes you might like

Comments

  1. Leave a Reply

    Lucy @ BakingQueen74
    2nd April 2016

    Mmm, these sound and look delicious! I love friands and rhubarb and white chocolate sounds like a wonderful combination. Must try these. Thanks so much for joining in with #PerfectingPatisserie!

    • Leave a Reply

      Choclette
      2nd April 2016

      Thanks Lucy. I’ve been meaning to join in for ages, but keep forgetting!

    • Leave a Reply

      Choclette
      3rd April 2016

      I love the flavour and sharp tang that rhubarb gives to sweet bakes and it works really well with white chocolate.

    • Leave a Reply

      Choclette
      3rd April 2016

      I can indeed believe it Bintu – I’ve had things on my to do list since I first started my blog.

  2. Leave a Reply

    Emma @ Supper in the Suburbs
    3rd April 2016

    I ADORE rhubarb! Is it rhubarb season again? I loose track!!! I’ve never had a friand but these look delicious. Perfect with a cup of tea πŸ™‚

    • Leave a Reply

      Choclette
      3rd April 2016

      I love rhubarb too. Garden rhubarb is emerging now, though I think the forced early rhubarb is probably over. You must try a friand.

    • Leave a Reply

      Choclette
      3rd April 2016

      Oh I wish they were Alicia. I think you said something similar when I first made them 4 or 5 years ago.

  3. Leave a Reply

    Phil in the Kitchen
    3rd April 2016

    It’s safe to say that I love friands and yet I haven’t made any for quite a while. This has reminded me just how good they can be, especially since I love rhubarb. I also like your use of buckwheat flour – I must try that.

    • Leave a Reply

      Choclette
      4th April 2016

      It was you that got me on to friands in the first place Phil and I’m so very pleased you did. I always use buckwheat flour now when I make friands.

  4. Leave a Reply

    Jillian Parsons
    4th April 2016

    I don’t do the baking in the family, but my main man does take requests! I’ll see if he can tackle these.

    • Leave a Reply

      Choclette
      5th April 2016

      A baker in the house who takes requests is a very find thing indeed πŸ™‚

  5. Leave a Reply

    Lucie
    5th April 2016

    Errrr… think I have just found my inspiration for my next bake day. Yum! I imagine they would be good with a dollop of custard over the top too.

  6. Leave a Reply

    Vicky
    6th April 2016

    They look delicious. I am always looking for new recipes that call for buckwheat flour.

    • Leave a Reply

      Choclette
      6th April 2016

      Thanks Vicky. I often add buckwheat flour to bakes as I quite like the texture and flavour it brings.

  7. Leave a Reply

    Jenn
    6th April 2016

    A dinner party focused on chocolate sounds divine! And I love rhubarb!

    • Leave a Reply

      Choclette
      6th April 2016

      The dinner party was a really fun thing to do. As for rhubarb I’m getting very excited about this year’s harvest πŸ™‚

  8. Leave a Reply

    Janice
    12th April 2016

    Now would you believe, I’ve never actually made friands or financiers. The rhubarb is coming through in the garden so I may give these a try, they look and sound delicious.

    • Leave a Reply

      Choclette
      13th April 2016

      Ooh, I’m so looking forward to getting hold of some rhubarb. Ours doesn’t like it down on the plot for some reason, so I only get what my mother passes to me these days. Our old allotment grew it really well.

  9. Leave a Reply

    Kate - gluten free alchemist
    13th April 2016

    I LOVE Friands….. Can see these look amazing and the idea of using rhubarb in them sounds divine…
    So excited to see our rhubarb is nearly ready for first harvest! Yay!!!!

    • Leave a Reply

      Choclette
      13th April 2016

      Hooray, another friand fan Kate. I’m envious of your rhubarb. Ours doesn’t like out plot and refuses to go. We’ve tried several plants in different locations. No idea why.

  10. Leave a Reply

    Helen Costello
    30th April 2016

    I don’t use Rhubarb nearly enough – These are tempting me so much! Thanks again for inviting me to host #WeShouldCocoa during April x

    • Leave a Reply

      Choclette
      1st May 2016

      Thanks Helen, I adore rhubarb. And thank you very much for hosting this month.

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