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Rhubarb Friands with White Chocolate

Rhubarb and white chocolate 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.

What Are Friands?

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.

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Thanks for visiting Tin and Thyme. If you make these cute little rhubarb friands, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Rhubarb Friands. PIN IT.

A row of rhubarb friands.

Rhubarb Friands – The Recipe

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5 from 1 vote

Rhubarb Friands with White Chocolate

A most moreish morsel of light sponge flavoured with rhubarb and white chocolate. These friands are gluten-free, easy to bake and even easier to eat.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: Antipodean
Keyword: almonds, buckwheat flour, cakes, gluten-free, rhubarb
Servings: 12 mini friands
Calories: 55kcal
Author: Choclette


  • 25 g unsalted butter
  • 25 g white chocolate - I used G&B
  • 25 g trimmed rhubarb - chopped very finely.
  • 1 large egg white - I used a duck egg.
  • 40 g golden icing sugar
  • 15 g buckwheat flour
  • 20 g ground almonds


  • Melt the butter in a small pan over low heat with the white chocolate. Stir and leave to cool a little.
  • Whisk the egg white in a large bowl until frothy, but not stiff.
  • Sieve in the icing sugar and whisk.
  • Gently stir in the melted butter mixture followed by the rhubarb.
  • Sieve in the buckwheat flour and fold in together with the ground almonds.
  • Divide the mixture between 12 silicone mini cupcake cases.
  • Bake for about 15 minutes at 180℃ until golden, firm and well risen.
  • Leave to cool for a little, then turn out onto a wire rack to cool completely.


The recipe can easily be doubled, tripled or quadrupled for more of these delicious morsels.


Calories: 55kcal


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.

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

Other friand recipes you might like


  1. Lucy @ BakingQueen74

    2nd April 2016 at 7:18 pm

    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!

    • Choclette

      2nd April 2016 at 8:37 pm

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

  2. munchiesandmunchkins

    2nd April 2016 at 11:02 pm

    I keep meaning to bake more with rhubarb – its on my to do list this year. These look so good.

    • Choclette

      3rd April 2016 at 11:16 am

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

  3. Erica

    3rd April 2016 at 12:48 am

    These look delicious!

    • Choclette

      3rd April 2016 at 11:13 am

      Thanks Erica, they really are tasty little morsels 🙂

  4. Bintu | Recipes From A Pantry

    3rd April 2016 at 9:16 am

    Can you believe that friands have been on my to do list for like 3 years. I must pull my finger out and make some, starting with yours.

    • Choclette

      3rd April 2016 at 11:11 am

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

  5. Emma @ Supper in the Suburbs

    3rd April 2016 at 12:01 pm

    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 🙂

    • Choclette

      3rd April 2016 at 12:33 pm

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

  6. Alicia (foodycat)

    3rd April 2016 at 2:59 pm

    I’m so pleased friands are starting to get a profile here! They are one of my favourite things.

    • Choclette

      3rd April 2016 at 5:11 pm

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

  7. Phil in the Kitchen

    3rd April 2016 at 11:55 pm

    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.

    • Choclette

      4th April 2016 at 1:29 pm

      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.

  8. Jillian Parsons

    4th April 2016 at 4:56 pm

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

    • Choclette

      5th April 2016 at 10:40 am

      A baker in the house who takes requests is a very find thing indeed 🙂

  9. Lucie

    5th April 2016 at 12:11 pm

    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.

    • Choclette

      5th April 2016 at 1:06 pm

      Ooh now Lucie, that does sound like a nice idea.

  10. Vicky

    6th April 2016 at 1:07 am

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

    • Choclette

      6th April 2016 at 8:38 am

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

  11. Jenn

    6th April 2016 at 4:13 am

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

    • Choclette

      6th April 2016 at 8:37 am

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

  12. Emma @ Adventures of a London Kiwi

    6th April 2016 at 8:02 am

    Mmmmmmmmmmmm Friands are the best – you’re right, it’s the combination of crispy & soft!

    • Choclette

      6th April 2016 at 8:35 am

      Ah yes, of course you would know what a friand is Emma 🙂

  13. Becca @ Amuse Your Bouche

    8th April 2016 at 1:07 pm

    I LOVE the idea of having the white chocolate cooked throughout the sponge, that sounds so delicious!

    • Choclette

      8th April 2016 at 5:44 pm

      White chocolate works really well in baking, it’s much underrated.

  14. Glamorous Glutton

    9th April 2016 at 5:03 pm

    I love Friands and these are a great twist on the original. GG

    • Choclette

      11th April 2016 at 8:00 am

      Thanks GG. Always good to chat to fellow friand fans 🙂

  15. Janice

    12th April 2016 at 10:00 pm

    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.

    • Choclette

      13th April 2016 at 8:45 am

      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.

  16. Kate - gluten free alchemist

    13th April 2016 at 11:34 am

    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!!!!

    • Choclette

      13th April 2016 at 11:36 am

      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.

  17. Helen Costello

    30th April 2016 at 9:33 pm

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

    • Choclette

      1st May 2016 at 9:19 am

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


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