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1
Preheat the oven to 180u00b0C (355u00b0F).
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2
Melt the butter in a small saucepan until it turns a pale golden colour, but be careful not to let it burn.
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3
Use some of the butter to lightly grease the friand moulds.
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4
Let the butter cool slightly to use later in the recipe.
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5
Sift the flour and icing sugar into a large bowl and stir through the ground almonds.
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6
Place the eggwhites into another large bowl and whisk until they are white and frothy.
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7
Gently mix the frothy eggwhites into the flour mixture.
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8
Add the melted butter and vanilla extract, and stir everything together.
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9
Fill the friand tin until each mould is 2/3 full. Using an ice-cream scoop will help you to divide the batter evenly and to make even-sized friands.
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10
Slice the rhubarb on a diagonal with about 1 cm width. Arrange 3 slices of rhubarb on top of each mould, pushing them lightly into the batter.
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11
Bake the friands in the oven for about 20-25 minutes, or until they are lightly golden and a skewer inserted in the middle comes out clean.
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12
Let the friands cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
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13
Serve the friands warm or cold with a dusting of icing sugar.
