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For emma

Rhubarb financiers

This sweet recipe comes from the team at Ballynahinch Castle in Connemara and makes for a delicious afternoon tea treat

Serving: 10
Time: 30 minutes
Difficulty: Easy


  • 75g butter
  • 150g sugar
  • 50g flour
  • 50g ground almonds
  • 4 egg whites
  • Pinch of salt
  • Half a tsp vanilla essence
  • Bunch of rhubarb, cut into small squares



  1. Pre-heat the oven to 180C. Melt the butter and leave aside to cool down to room temperature.
  2. Sift the sugar, salt, flour and ground almonds into a bowl. Add the butter and the vanilla to the mix and combine with a spatula.
  3. Beat the egg whites until they form soft peaks. Add to the previous mix in three steps and mix very gently.
  4. Pour the mix into rectangular moulds of 5x2 cm. Place the rhubarb squares on top of the financier mix, sitting in the middle of the moulds. Bake for 15-20 minutes until golden brown.