Rhubarb Financiers

  • Serves

    serves 8

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.


  • 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


Step 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.

Step 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.

Step 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.

Step 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.

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