Tart rhubarb is a perfect foil for these delightfully-rich tiny almond-brown butter cakes. Serve them alongside vanilla ice cream—its flavor deepened with the jolt of a single coffee bean—and port-poached rhubarb for a sinful summer dessert.

Yield: serves 8


  • 17 tbsp. butter
  • 2 stalks rhubarb, peeled and cut into 1/3-inch pieces
  • 12 cup plus 2 tbsp. granulated sugar
  • 34 cup almonds, ground
  • 34 cup confectioners’ sugar
  • 23 cup flour
  • 5 egg whites
  • 1 tbsp. glucose syrup


  1. Preheat oven to 350°. Melt 14 tbsp. of the butter in a large skillet over medium heat, swirling pan until milk solids have browned, about 6 minutes. Transfer to a small bowl and set aside to let cool.
  2. Wipe out skillet, then melt 2 tbsp. of the butter over medium-low heat. Add rhubarb and 2 tbsp. of the granulated sugar and cook, stirring often, until just fork tender, 6-8 minutes. Set aside to let cool slightly.
  3. Combine remaining granulated sugar, almonds, confectioners’ sugar, and flour in a medium bowl. Whisk egg whites in a separate medium bowl until stiff peaks form. Add browned butter, warm rhubarb, stiff egg whites, and glucose syrup to the dry ingredients and fold together to combine.
  4. Grease eight 2″-deep and 3 1⁄2″-wide ramekins with remaining butter. Divide batter evenly between molds and bake on a sheet tray until dark golden brown and cooked through, about 40 minutes. Unmold financiers and let cool slightly on a wire rack.