Raspberries other tart fruits like currants would work well in place of the roasted rhubarb.
These taste delicious but are not quite picture perfect: however I'm not about to start remaking them, I'll just remember what to change for next time!
I used my bun tin rather than muffin tin, and next time I'd definitely use the muffin tin as there was a lot of mixture and the muffin tin would give a better shape. I also used my Kenwood, but you could equally make it by hand.
Some roasted rhubarb (add to taste, about 150g cut into chunks)
4 egg whites
50g plain flour
100g ground almonds
Makes 12 muffins
Preheat the oven to 180°C (160° for fan).
Grease a muffin tin.
Mix together the flour, ground almonds and sugar.
Whisk egg whites until white and foamy.
Gradually add the dry mix a spoonful at a time.
By hand, gently stir through the rhubarb* then fill the muffin tin.
Bake for about 25 minutes until golden brown.
*(I added the rhubarb to the to the tin and put the cake mix on top, which resulted in the rhubarb falling out! It also wasn't enough rhubarb for my taste.)