rhubarb financier

it’s not just cake its financier.

rhubarb

200-300g rhubarb

20g sugar

financier

from a hint of vanilla blog

240g butter, browned (room temp or slightly warm)

122g almond flour

122g flour

188g icing sugar

8 egg whites

pinch of salt

zest from half a lemon

custard

250ml milk

100ml whipping cream

4 egg yolks

54g sugar

5g cornstarch

1tbsp custard powder

rhubarb

preheat the oven to 350F. line a baking tray with parchment paper.

cut the rhubarb into roughly 4-inch strips. combine the rhubarb and sugar, spread the rhubarb out onto the baking tray, bake for 15 minutes until just tender. set aside to cool.

financier

preheat the oven to 325F. grease a 9-inch tart tin.

combine the almond flour, flour, sugar, and salt in a large bowl, beat in the egg whites until there are no dry patches. weigh out 206g of the browned butter, slowly beat in the brown butter until everything is combined.

pour the batter into the greased tart tin, arrange the rhubarb on top. bake for 45 minutes, insert a toothpick for a knife if it comes out clean then the cake is done.

set aside to cool, once the cake is cool carefully remove it from the tart tin.

custard

in a small saucepan set over medium-high heat combine the milk and cream, heat until it’s just about to come to the boil.

whisk together the egg yolks, sugar, cornstarch, and custard powder in a large bowl.

once the milk mixture is nearly boiling, slowly (super slowly) pour it into the yolk mixture constantly whisking, return the custard to the pan on medium-high heat, still whisking until it starts to thicken (try not to let it boil if it does then take it off the heat). transfer the custard to a clean bowl and place cling film directly on top of the surface of the custard.

cool in the fridge:)