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Rhubarb Frangipane


35 minutes

Here's a pudding that celebrates forced rhubarb and is a marvel to make as it's pastry free. The pink colour of the rhubarb pops in this pud and its earthy flavour works wonders with the rich almondy frangipane.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200°C. Grease an ovenproof dish and add layer of greaseproof paper.
  2. Sieve the icing sugar, flour, almonds and lemon zest into a large bowl.
  3. Whisk the egg whites for 30 seconds.
  4. Mix the egg whites and butter with the dry ingredients.
  5. Pour the mixture into the dish. Arrange the rhubarb on top.
  6. Bake in the oven for 15 minutes.
  7. Turn the oven down to 180°C. Sprinkle with the flaked almonds and bake for a further 10 minutes.
  8. Serve with a dollop of creme fraiche.


  • 175g icing sugar
  • 50g plain flour
  • 100g ground almonds
  • 1 lemon, zested
  • 5 egg whites
  • 175g butter, melted
  • 150g rhubarb, cut into 2 inch pieces
  • 15g flaked almonds

Suitable for

  • Vegetarians

What’s in this recipe

Haresfield Farm

Organic Eggs (Large)

1/2 Dozen



Organic Spanish Unwaxed Lemons

4 Lemons


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)




Organic Flaked Almonds

1 Bag (125g)




Organic Ground Almonds

1 Bag (250g)



Organic Icing Sugar




Organic British Outdoor Grown Rhubarb

1 Bunch (~500g)