Gluten free financiers topped with strawberry-rhubarb preserves and fresh strawberries make a lovely baking project for a rainy spring afternoon. They’re perfect for everyday snacks, tea time, or special occasions like bridal showers.
This post was sponsored by Boscov’s. Thank you for supporting the brands that keep me inspired in the kitchen.
I went to several stores looking for fresh rhubarb the other weekend because I had strawberry-rhubarb financiers in mind and couldn’t shake the idea. Early-season rhubarb proved scarce, but a jar of strawberry-rhubarb preserves turned out to be an excellent—and easier—substitute. The financiers came out even better than I expected, with the jam providing depth and a lovely balance of sweet and tart.
While hunting for rhubarb I also had a fun shopping trip. I visited Boscov’s during a big housewares event and found some great deals on kitchen items. I picked up a silver KitchenAid stand mixer along with an extra glass bowl—both a beautiful addition to my counter and very useful for baking. I also ordered a spiralizer attachment to make sweet potato noodles more convenient to prepare. Along with a few smaller purchases like a double-burner griddle and some cabinet organizers, it felt like a productive, inspiration-filled weekend.
Financiers are small French cakes with a crisp exterior and a moist, tender center—somewhere between a cookie and a cake, similar to madeleines in texture. They’re traditionally baked in rectangular molds, but a standard muffin tin works perfectly. Because financiers rely heavily on nut flour, converting them to gluten-free is easy: I replaced the wheat flour with an all-purpose paleo blend one-for-one, and the results were excellent.
I finished each cake with a small spoonful of strawberry-rhubarb preserves and a sprinkle of finely chopped fresh strawberries. The contrast between the jammy preserve and the bright fresh fruit gives each bite a layered flavor: sweet and slightly tart, with a pleasant freshness. If you prefer a different flavor profile, tart cherry preserves would also be an excellent alternative.
These financiers are a great example of an easy gluten-free bake that still feels a little special. They’re ideal warm from the oven or at room temperature, and they keep well for snacking throughout the week. The browned butter adds a nutty, rich base that complements the almond flour and the strawberry-rhubarb topping beautifully.
Gluten Free Strawberry Rhubarb Financiers
Ingredients
- 1 stick (8 tbsp) butter
- ½ cup sugar
- 4 egg whites
- 1 teaspoon almond extract
- ½ lemon zested
- 1 cup finely ground almond flour
- ½ cup all-purpose paleo flour (such as a blend from Trader Joe’s)
- 2 Tablespoons sliced almonds
- ¼ teaspoon salt
- ⅛ cup strawberry-rhubarb preserves
- ⅛ cup finely chopped strawberries (about 5 large)
Instructions
- Preheat the oven to 350ºF (177ºC). Grease a 12-cup muffin tin with butter or nonstick spray.
- Melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter foams and becomes light brown. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together the sugar, egg whites, almond extract, and lemon zest until smooth. Gradually mix in the almond flour, paleo flour, and salt. Stir in the browned butter and the sliced almonds until incorporated.
- Spoon the batter into the prepared muffin tin, filling each cup about halfway. Top each financier with about 1/2 teaspoon of strawberry-rhubarb preserves and a sprinkling of the chopped strawberries.
- Bake for 20–25 minutes, or until the edges are golden brown and the tops are set. Remove from the oven and let cool slightly before removing from the pan.
- Serve warm or at room temperature. These keep well for several days when stored in an airtight container.
Notes
White sugar helps these financiers develop nicely browned sides and pale tops. If you prefer a less refined sweetener, you can substitute coconut sugar, though the color and texture will vary slightly.