Rhubarb, Hazelnut & Wattleseed Friands with Pear Cider & Lime Baked Rhubarb

The markets have been an absolute joy lately — vibrant, overflowing, and humming with the colors of spring and summer. Among the kale, spinach, and beans of every shape and hue, one thing stood out: rhubarb, those striking ruby-red stalks that glow against the sea of green.

Every year, I secretly wait for rhubarb season, dreaming of the first bunch I’ll bring home and all the beautiful things it will become — syrups, crumbles, cakes, and jams. But this year, there’s something extra special.

Living near the Gold Coast Hinterland, I’m lucky enough to have access to a local heritage variety: Mount Tamborine Rhubarb. With its long, scarlet stems and vivid color, it’s a local treasure introduced back in the 1940s, and it still grows proudly in the region’s rich soil. Buying it fresh from roadside stalls feels like holding a piece of history.

To my delight, my weekly treasures didn’t end there — a delivery from Herbie’s Spices arrived with a packet of Ground Roasted Wattleseed, a spice that sits somewhere between roasted coffee and toasted dandelion root, earthy yet delicately nutty. It’s one of those native Australian ingredients that deserves a place in every baker’s pantry: nutrient-dense, aromatic, and wonderfully unique and perfect for both sweet and savoury dishes.

And so, these two ingredients — local rhubarb and native wattleseed — found each other. Their pairing was destined: the sweet tang of baked rhubarb with lime and pear cider, folded gently into hazelnut and almond friands, dusted with icing sugar and fresh zest.

They were light, earthy, fragrant, and impossible to resist. That is, until two opportunistic Labradors made them disappear in seconds. (Don’t worry — I made another batch immediately.)

These Rhubarb, Hazelnut & Wattleseed Friands are more than just a recipe — they’re a celebration of local produce, memory, and the art of baking simply and beautifully.

The sweet tang of rhubarb, the comforting warmth of wattleseed, and the nutty richness of hazelnut and almond combine into something truly special — nostalgic yet fresh, grounded yet elegant.

Whether served at brunch, shared with friends over coffee, or enjoyed quietly in the afternoon sun, these friands bring together everything I love about baking: connection, creativity, and a little bit of magic.

And next time, I’ll make sure to keep them far away from the Labradors.

What Is WattleSeed?

Wattleseed is an incredible Australian native ingredient harvested from select species of the Acacia plant. While there are hundreds of acacia varieties, only a few produce seeds suitable for culinary use — and they’ve become a rising star in modern Australian cooking. This unique native spice offers a rich, roasted flavor often compared to coffee, hazelnut, and chocolate. Beyond its taste, wattleseed is also a nutritional powerhouse — naturally high in fiber, protein, and essential amino acids, while being low on the glycemic index. Still new to many home cooks, wattleseed is a versatile ingredient worth embracing in both sweet and savory recipes.

Rhubarb, Hazelnut & Wattleseed Friands with Pear Cider & Lime Baked Rhubarb

Pear Cider & Lime Baked Rhubarb

Ingredients:

1 bunch rhubarb (approx. 400g)
2 tbsp pear cider
Zest of 1 lime
2 tbsp caster sugar

Method:

Preheat oven to 140°C (285°F).
Cut rhubarb into 3 cm lengths.
Arrange rhubarb in a single layer in a shallow roasting tin.
Sprinkle with sugar and lime zest, drizzle with pear cider.
Cover with foil and bake for 30 minutes, then uncover and bake for another 10 minutes.
Remove and cool.

Friands

Ingredients:

1 batch baked rhubarb (from above)
1/3 cup gluten-free plain flour
1⅔ cups icing sugar
¾ cup hazelnut meal
¾ cup almond meal
1 tsp ground wattleseed
5 egg whites
170 g butter, melted and cooled
Lime zest and icing sugar for serving

Method:

Preheat oven to 170°C (fan-forced) and grease a friand pan.
Sift flour, nut meals, icing sugar, and wattleseed into a bowl.
In another bowl, whisk egg whites until just frothy.
Add melted butter to dry mix, then fold in the egg whites gently.
Spoon batter into pans, filling halfway.
Top each friand with 1–2 pieces of baked rhubarb.
Bake for 25–30 minutes or until golden and springy to touch.
Cool in tin for 15 minutes before turning out. Dust with icing sugar and lime zest.

Tips & Variations

No wattleseed? Substitute roasted dandelion root or finely ground coffee for a similar earthy note.
No rhubarb? Try raspberries or strawberries for a different but delicious twist.
Nut-free option: Replace nut meals with equal parts oat flour or gluten-free flour.
Extra flavor: Add a splash of pear cider to the batter for a subtle fruitiness.
Make-ahead: Friands freeze beautifully — perfect for unexpected guests or afternoon tea.

Serving & Storage

Serving: Serve warm or at room temperature, dusted with icing sugar and a touch of lime zest.
Storage: Store in an airtight container for up to 3 days, or freeze for up to 2 months.
To reheat: Warm briefly in the oven at 150°C to refresh the texture.

FAQ

Q. What is wattleseed?

Wattleseed is an Australian native spice with a roasted, nutty aroma — similar to coffee or chocolate — and is often used in baking.

Q. Can I make this without rhubarb?

Yes! Substitute with raspberries, strawberries, or even poached pears.

Q. Can I make these dairy-free?

Replace butter with coconut oil or dairy-free margarine.

Q. What can I do with leftover egg yolks?

Try them in chocolate mousse, ice cream, or cheesecake recipes.

Q. What’s the texture of friands?

Light, moist, and tender — similar to a madeleine or almond cake.