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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