Rhubarb & Vanilla Friands

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5 from 2 reviews

Rhubarb & Vanilla Friands to make the most of vivid pink forced rhubarb.



  1. Preheat the oven to 180°C (355°F) (without fan).
  2. Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it burn.
  3. Use some of the butter to lightly grease the friand moulds.
  4. Let the butter cool slightly to use later in the recipe.
  5. Sift the flour and icing sugar (powdered sugar) into a large bowl and stir through the ground almonds.
  6. Place the eggwhites into another large bowl and whisk until they are white and frothy.
  7. Gently mix the frothy eggwhites into the flour mixture.
  8. Add the melted butter and vanilla extract, and stir everything together.
  9. Fill the friand pan until each mould is ⅔ full. Using an ice-cream scoop will help you to divide the batter evenly and to make even-sized friands.
  10. Slice the rhubarb on a diagonal with about 1 cm width.
  11. Arrange 3 slices of rhubarb on top of each mould, pushing them lightly into the batter.
  12. Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.
  13. Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
  14. Serve the friands warm or cold with a dusting of icing sugar.

Kitchen Notes

The friand moulds are about 1/2 cup in capacity and are deeper than the standard muffin mould. So if you are using a muffin pan to make these friands, you may need to adjust the cooking time a little.

In France, it is common to find financiers sold in mini muffin shapes, often sold in little packets which are great to give as gifts. You can use this recipe to make about 20 mini muffins, but be sure to adjust the cooking time accordingly.

To that end, you could make friands or financiers in any shape, but just adjust the cooking time accordingly. One of my favourite cafés in Zurich makes financiers in a small flat pie tin. There is something so welcoming about a cake in such a generous size!

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.