Rhubarb & Rose Friands

Rhubarb & Rose Friands


120g (4oz) rhubarb
20g (1oz) golden caster sugar
160g (5½oz) butter
100g (3½oz) plain flour
250g (9oz) icing sugar
125g (4½oz) ground almonds
6 egg whites
6ml (1tsp) vanilla extract
10ml (1½tsp) rose water


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2.  Slice the rhubarb on a diagonal to 2cm (1in) pieces, sprinkle with the caster sugar. Roast for 15 mins. For the batter first melt the butter in a small saucepan, allow to cool to use in the recipe.
  3.  Grease an 8cm (3in) each friand tray tin, with a little melted butter.
  4.  Sift the flour and icing sugar then stir through the ground almonds. Separate the eggs and retain the egg whites and whisk until they are white and frothy.
  5.  Gently mix the frothy egg whites into the bowl of dry ingredients. Add the melted butter, vanilla extract, and rose water, stir to combine.
  6.  Fill the friand tin until each mould is ? full. Then place a piece of the roasted rhubarb on top and gently press into the batter. Bake the friands in the oven for 15-20 mins minutes, or until they are lightly golden.
  7. Let them cool in the pan for about 5 mins before removing them to a wire rack to cool completely.
  8.  Serve the friands warm or cold with a dusting of icing sugar.
  • This recipe is courtesy of Macmillan’s World’s Biggest Coffee Morning.
  • For more recipes, grab the latest copy of Yours.



These light and tasty friands are perfect to enjoy with a cuppa



Time: 50 mins
Serves: 12
Nutrition: N/A