Rhubarb fries with roasted rhubarb

We're in the middle of the rhubarb season and every year I try something new to conjure up something delicious out of the red bars. In recent years, so have some sweet baking recipes, including tasty rhubarb buttermilk scones, rhubarb meringue pie, rhubarb oven Schmarrn or almond cake with rhubarb and strawberry compote. Today is a real lightning recipe: Rhubarb-Friands .

recipe for succulent rhubarb friands (or Financiers) with roasted rhubarb

Friands (or sometimes Financiers) are small, light and airy little cakes consisting mainly of tanned butter, egg whites and ground almonds. They are particularly juicy and loose and are baked in the form of cupcakes, usually in a rectangular or oval shape. I have this rectangular shape: mini-box shape *

recipe for succulent rhubarb friands (or financiers) with roasted rhubarb

In general, I'm a big fan of fast pastries anyway. Something for which you do not need special equipment. So you can quickly conjure up something for the visit or simply bake something delicious in between. And the rhubarb friands are perfect for that. You do not even need a hand mixer, because the protein does not have to be beaten stiff. All you need is a small pot to melt the butter, a mixing bowl and a wooden spoon, and you've got the dough together in no time.

I did a thorough cleaning of the rhubarb for the rhubarb friands, but did not peel it. The rods are then simply cut into pieces about 15 cm long and then split longitudinally into three or four parts. Place the pieces on a baking tray, sprinkle with a little brown sugar and toast until the sugar caramelizes. After that, add the rhubarb to the dough and put it all in the oven. Have fun baking!

Recipe for succulent rhubarb friands (or financiers) with roasted rhubarb

Rhubarb fries with roasted rhubarb

Rhubarb-Friands

Portions: 8

Ingredients

  • 500 g uniformly thick rhubarb stalks
  • 2 tbsp brown sugar
  • 150 g butter
  • 85 g flour
  • 1/2 tbsp tartar baking powder
  • 125 g of sifted pudding sugar
  • 4 egg whites
  • some soft butter for the mold
  • sprinkle some powdered sugar

Preparation

1 Preheat oven to 190 ° C top and bottom heat. Spread a baking tray with baking paper.
2

Thoroughly clean the rhubarb but do not peel it. Cut off the ends. Cut the bars into pieces of about 15 cm, then cut them lengthwise into 3 to 4 pieces depending on the thickness.Allow to cool.

4

Melt the butter in a small saucepan. Simmer for a few minutes until lightly browned. Remove from heat and let cool slightly.

5

Turn the oven down to 175 ° C top and bottom heat. Grease the baking tin thoroughly with soft butter.

6

Mix the almonds, flour and baking powder and the powdered sugar in a mixing bowl with a wooden spoon or spatula. Add the egg whites and stir everything briefly and vigorously with the wooden spoon. It is not necessary to beat the egg whites stiff. Add the liquid butter and stir well. Mix everything to a smooth dough. Spread the dough over the prepared baking pan. Distribute the roasted rhubarb pieces evenly over the dough.

7

Bake the rhubarb fries in a preheated oven for about 20-25 minutes until lightly browned and baked. Allow to cool on a wire rack. Serve with some powdered sugar to your taste.

Notes

The rhubarb friands keep fresh for a few days. They should be stored in airtight packaging in the refrigerator.

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