Rhubarb Madeleines – Willey’s Weekly Bake 128


These sweet dense little cakes are the perfect afternoon tea treat. I love Rhubarb and anything Rhubarb flavoured. This cakes are a little hint to Rhubarb and custard as the vanilla bean paste gives the taste of custard. This were a little bit of an experiment and next time I think I would put in even more Rhubarb. I only added a small amount as I was concerned it would change the texture of the Madeleines too much but I think a little more would work, so more experimentation is needed! Next weeks bake is a bit of a special. Although it will be a few days later than usual.


  • 125g Butter
  • 125g Plain Flour
  • 4 Eggs
  • 125g Caster Sugar
  • 1 tsp of baking powder
  • 1.5 -2 sticks of Rhubarb
  • Drop of vanilla bean paste
  • Zest of 1 lemon


  1. Melt the butter and brush a little of the butter onto the Madeleine tin. Add a little of the flour and shake excess off. 9453C5CB-D978-4606-A56B-0AE6057B142A
  2. Chop the rhubarb into small pieces add a little bit of water and simmer on a low heat in a sauce pan until the rhubarb is soft and falls apart.
  3. In a large bowl whisk the eggs along with the sugar and lemon zest until the eggs are light and fluffy.
  4. Pour the melted butter round the edge of the bowl and fold in.
  5. Fold in the rhubarb into the egg mix until well combined.
  6. Sift in the flour and baking powder a little at a time and fold into the mix. Ensuring that as much air is kept in as possible.13A96768-95AB-4C6B-8809-F1654094DA00
  7. Leave the mixture to rest in the fridge for 30-45minutes.
  8. Preheat the oven to 200 degrees Celsius.
  9. Fill the Madeleines tray 3/4 full and bake in the oven for 10-12 minutes until light and golden. 5E61E5DE-4DB2-4D37-8123-B923B934347C
  10. Dust with icing sugar and enjoy.


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