1 stick (115g) unsalted butter
1 cup (100gr) unsifted powdered sugar
1/2 cup (60gr) ground almonds
1/3cup (50gr) sweet rice flour
pinch of salt
4 large egg whites
1 cup poached rhubarb (recipe follows)
Preheat your oven to 375F and position a rack in the center. Lightly spray or butter the inside of 12 financiers molds or muffin cups with cooking spray and place them on a baking sheet. Set aside.
In a medium saucepan set over medium high heat, melt the butter until it turns to a rich hazelnut brown color, about 5 minutes. Remove from the heat and let it cool for 5 minutes before straining it to remove the little dark butter particules at the bottom of the pan and reserve.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the powdered sugar, ground almonds and salt on low speed until just combined. Still on low speed, add the egg whites and mix until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth.
Divide the batter among your molds, divide the poached rhubarb pieces evenly among the top and bake for about 15 -20 minutes or until golden brown.
Read more at Design*Sponge http://www.designspongeonline.com/2010/05/in-the-kitchen-with-my-tartlette-part-2.html#ixzz0nvtcfxiD