• Use fresh lime zest for the brightest flavor.
  The lime zest is one of the stars of this recipe, adding fragrance and lift to the almond‑coconut base .

• Don’t worry about having a friand pan.
  A muffin tin works beautifully — the cakes will still bake up light, golden, and delicious even without the traditional oval shape .

• Beat the egg whites just to stiff peaks.
  This gives the friands their signature airy, delicate crumb without making them dry or rubbery. The recipe specifically calls for stiff whites before folding them into the dry mixture .

• Fold gently to keep the batter light.
  Overmixing will deflate the egg whites. Use a soft hand when combining the whites and melted butter with the dry ingredients .

• Top with blueberries rather than mixing them in.
  Adding the berries on top helps prevent sinking and keeps the crumb tender and even. This recipe instructs topping each portion with a few berries before baking .

• Watch for that perfect golden finish.
  Friands bake quickly — 18–20 minutes is usually enough. They’re done when golden and a toothpick comes out clean .

• Let them cool before dusting.
  A short rest in the tin helps them set, and dusting with icing sugar once cool gives that pretty, tea‑table finish without melting into the surface .

• Experiment with flavours once you’ve mastered the base.
  Apricots with pistachios, pears with ginger, or apples with cinnamon — the batter is wonderfully adaptable .

• Use up leftover yolks wisely.
  Since this recipe uses only whites. Spaghetti carbonara is a delicious way to avoid waste .

• Expect a gorgeous texture.
  These friands should have crisp, buttery edges, a light crumb, and a slight macaroon‑like chew — all signs you’ve nailed it .

• I use salted butter. That is all I keep in the house.
• Plain flour is the same as all-purpose flour. Do NOT use self raising flour.
• I use Kirkland Organic granulated sugar for the base. In the U.K. use caster sugar.
• If I was in the U.K. I would use soft light Muscovado sugar in place of the soft light brown sugar.
• Make sure you don't cut the rhubarb too thickly. This helps to ensure it will cook in the alotted time. Same with the strawberries.

1. First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars. 
2. Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour. (This helps the fruit release some juices and the batter hydrate properly.)
3. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside. (You could also line the bottom with baking parchment if you wish)
4. Rub the butter into the flour for the base. Stir in the sugar. (Use a snapping motion with your fingers to rub the butter in)
5. Press this mixture into the bottom of the pan. (Smooth it out with the bottom of a metal measuring cup.)
6. Spread the fruit mixture evenly over top of the bottom crust. (I use the back of a metal spoon to smooth it out.)
7. Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
8. Allow to cool completely before cutting into slices. (Leaving it to cool completely helps you to be able to cut neater slices.)
9. Dust with icing sugar to serve. (Pretty but optional.)

🌟Prep the topping first. Mix the fruit and custard ingredients before starting the base so the mixture can rest for about 30 minutes. This little pause helps the fruit release its juices and gives the topping a lovely texture.

🌟Use cold or room‑temperature butter. Don’t melt the butter for the base. Cold or softened butter rubbed into the flour and sugar gives you that tender, sandy shortbread texture.

🌟Rub the butter in well. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures the base bakes evenly and doesn’t turn heavy.

🌟Slice the fruit evenly. Aim for ¼‑inch slices for both the rhubarb and strawberries. Even pieces bake more uniformly and prevent soggy spots.

🌟Don’t rush the bake. Bake until the topping is set and lightly golden. Ovens vary, so start checking at 30 minutes and give it a little longer if the center still looks wobbly.

🌟Cool completely before cutting. The custardy topping firms up as it cools, giving you neat, clean slices. It’s worth the wait.

🌟Add a dusting of icing sugar. Optional, but it makes the slices look extra pretty and bakery‑worthy.

🌟They keep beautifully. These slices are delicious the day they’re made and still lovely two days later — perfect for making ahead.

🌟Feel free to play with the fruit. Blueberries, blackberries, or a different ratio of rhubarb to strawberries all work well. This is a very forgiving recipe.