Another financier, I know. I had a few leftover egg whites and enough ground almonds to make another batch of financiers with one of my favorite spring vegetables, rhubarb.

When I arrived in France, the financier was among the first pastries I tried. These bite-sized cakes are light and buttery, with a moist and delicate crumb.

This cake is a blank canvas for whatever seasonal fruits or earthy spices, and that's why I call it four seasons cake.