Ah rhubarb, bringing back childhood memories of rhubarb crumble and stewed rhubarb with custard. Growing it on our allotment, it was a frequent sight on the table!
Having picked this rhubarb up at the fruit and vegetable market in Kingston, the same place my mum used to shop when I was a child, I decided to use it in a bake for the family. Rhubarb flapjacks seemed a good idea for after-school snacks and treats. Flapjacks always go down well and a bit of added fruit is ideal!
Did you know that flapjacks mean something different depending on where you live? These are of course the British flapjacks which are delicious oat bars made with sugar, butter and golden syrup.
A traditional chewy flapjack with those lovely crispy bits around the edge, the layer of cooked rhubarb adds colour, flavour and softness. A bit like rhubarb crumble in slice form!
I cooked down the rhubarb until it has softened but still has some chunks. Then spread it over two thirds of the oat mixture before adding the rest of the oat mixture on top.
Once baked I could hardly keep my fingers off these, the smell of rhubarb and that golden crust from the golden syrup!
Lovely warm from the pan (add ice cream for indulgence) or cold, and great in a lunchbox.
Little fingers couldn’t keep away from these, I was glad to have spread my love of rhubarb a bit further.
Pin these rhubarb flapjacks for later
Rhubarb flapjacks (oat bars)
- 300 g rhubarb chopped
- 50 g granulated sugar
- 250 g rolled oats
- 100 g muscovado sugar
- 4 tbsp golden syrup
- 125 g butter
- 1 tsp vanilla extract
- Place the rhubarb and granulated sugar in a saucepan with a splash of water. Cook gently for 5-10 minutes until the rhubarb softens but some of the chunks are still visible.
- Put the muscovado sugar, golden syrup, vanilla extract and butter in a large bowl and melt in the microwave. This took 2 minutes in my microwave until fully melted.
- Place the oats in another bowl and pour the butter and sugar mixture over it. Conbine well.
- Line a square baking tin with baking paper and then spread two thirds of the oat mixture into the base of it. Press down well.
- Spread the cooled rhubarb mixture over the oats and then place the remaining third of the oat mixture over the top, again pressing down well.
- Bake at 180 degrees Celsius for 35 minutes, until golden on top.
- Remove from the oven and allow to cool. The flapjacks will harden as they cool so cut into nine pieces while warm, leave to cool in the tray, and then remove and pull apart once cold.