Preheat oven to 170C (fan forced) and grease a friand pan.
Sieve the Gluten free flour, both nut meals, icing sugar and wattle seed into a bowl.
Inn a separate bowl whisk the egg whites until just foaming.
Add the butter to the dry ingredients and mix until combined.
Next add the eggs and fold gently until incorporated.
Fill the friand or muffin tin to no more than 1/2 full. Top each friand with 1 or 2 lengths of the baked rhubarb.
Place into the center of the oven and bake for 25 – 30 minutes.
Leave to cool in tin for 15 minutes before turning out.