Baked Yorkshire rhubarb, financiers and crème pâtissière

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves 4


By Shauna Froydenlund
From Saturday Kitchen


For the crème pâtissière

  • 300ml/10fl oz full-fat milk
  • 50g/1¾oz fresh root ginger, peeled and grated
  • 1 vanilla pod, split and seeds scraped
  • 4g agar-agar
  • 4 free-range egg yolks
  • 50g/1¾oz caster sugar
  • 20g/¾oz custard powder
  • 100ml/3½fl oz double cream

For the Yorkshire rhubarb

  • 300g/10½oz Yorkshire rhubarb, cut into 5cm/2in pieces
  • 80g/3oz demerara sugar
  • 1 blood orange, zest and juice
  • roasted almonds, grated, to decorate

For the financiers

  • 130g/4¾oz butter, plus extra for greasing
  • 180g/6¼oz caster sugar
  • 50g/1¾oz plain flour
  • 130g/4¾oz ground almonds
  • 170g/6oz free-range egg whites
  • demerara sugar, for sprinkling
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