Brown Butter Cakes with Rhubarb-Strawberry Compote
  • 10tablespoons unsalted butter1 stick plus 2 tablespoons
  • 2 1/2ounces ground almondsabout 2/3 cup ground
  • 2 1/2ounces all-purpose flourabout 2/3 cup
  • 2cups confectioner’s sugarlightly spooned
  • 3/4cup egg whites5-6 eggs
  • 1teaspoon vanilla extract
  • 1pinch salt
  • 1pound rhubarbsliced into 1-inch pieces
  • 1/2cup natural cane sugar
  • 1pinch salt
  • 2tablespoons port
  • 1/2teaspoon vanilla extract
  • 1cup strawberriesleave small ones whole; cut large ones in half
  • 1teaspoon fresh lemon juiceor to taste
  1. Make compote: Combine rhubarb, sugar, salt, and port in a nonreactive (nonaluminum) saucepan. Leave to macerate for at least 1 hour and up to 12 hours, tossing occasionally. Add vanilla; cook on medium heat for 15 minutes, stirring every so often to discourage sticking. Stir in strawberries and cook 5 more minutes. Adjust taste with lemon juice and more sugar, if desired.
  2. Make cakes: Cook butter gently in a saucepan over medium heat until milk solids become dark brown. This will take between 10 and 20 minutes depending on your stove. Slower is best. The milk will start to caramelize as moisture evaporates. I like to make the milk very dark. Be sure to scrape all the solids into your batter.
  3. Combine ground almonds, flour, and sugar in a large bowl. Stir in egg whites, vanilla, and salt with a wooden spoon. Add browned butter and all its bits in a steady stream, stirring constantly. Coat muffin pans generously with cooking spray. Fill 2/3 full with batter. Bake at 350˚ for 20 minutes. Serve on dessert plates, topped with compote.
Recipe Notes
Nutrition Facts
Brown Butter Cakes with Rhubarb-Strawberry Compote
Amount Per Serving
Calories 267
% Daily Value*
Cholesterol 25mg 8%
Sodium 29mg 1%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 267 cal, 42% fat cal, 13g fat, 6g sat fat, 25mg chol, 4g protein, 34g carb, 2g fiber, 29mg sodium