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.
Afternoon Tea, Dessert, Snack
almonds, buckwheat flour, cakes, gluten-free, rhubarb
white chocolate - I used G&B
trimmed rhubarb - chopped very finely.
large egg white - I used a duck egg.
golden icing sugar
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.
Recipe from Choclette @Tin and Thyme