Rhubarb flapjacks are great for after-school snacks and treats. Flapjacks always go down well and a bit of added fruit is ideal!
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.
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!
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!
Ingredients
Here’s what you will need for this recipe – quantities are in the recipe card further down:
- rhubarb
- granulated sugar
- oats
- muscovado sugar
- golden syrup
- butter
- vanilla extract
Instructions
As an overview of the recipe, you will cook 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.
Here are the step by step instructions:
- 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. Combine 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℃ / 350℉ 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.
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.
Variations
If you aren’t a fan of rhubarb, try my strawberry flapjacks or apricot flapjacks instead!
Pin these rhubarb flapjacks for later
Recipe
Rhubarb flapjacks (oat bars)
Ingredients
- 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
Equipment
Instructions
- 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.300 g rhubarb, 50 g granulated sugar
- 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.100 g muscovado sugar, 4 tbsp golden syrup, 1 tsp vanilla extract, 125 g butter
- Place the oats in another bowl and pour the butter and sugar mixture over it. Conbine well.250 g rolled oats
- 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℃ / 350℉ 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.
Colleen says
I harvested my rhubarb in BC Canada today and made these rhubarb flapjacks. They turned out absolutely wonderful and so tasty. I will definitely be making these again.
I also made your chocolate chip flapjacks too, but used whole bar 85% plain chocolate as that is my husband’s favorite. The combination of sweetness and dark chocolate was amazing. I may not get to try another one, my husband’s appreciation of them means that they won’t last long enough to freeze the surplus.
Thank you for posting such amazing recipes that are so easy to follow along with
bakingqueen74 says
Hi Colleen, I am so glad to hear this! I visited BC about 20 years ago and thought it wad a beautiful place. Awesome to hear you like my recipes, this is fab.
Sally Wilson says
Made these yesterday with home grown rhubarb, wow the blend of the sharp rhubarb with the sweet flapjack mix is divine…. a new winner to share with my friends.
bakingqueen74 says
So glad to hear this Sally, thanks very much for leaving your review. Jealous of your home grown rhubarb!
Kim says
I made these today, absolutely delicious! Thank you!
bakingqueen74 says
That’s wonderful Kim, I am so glad you enjoyed them! I am making a batch tomorrow since it is rhubarb season!
Celia says
These are soooooo good! I reduce the sugar by a sprinkle just for my taste, add crystalized ginger to the rhubarb and ground ginger to the oats for an extra kick.
But these are utterly delicious. : )
Did a batch and a half for the guys at work and they were devoured! Thanks for the recipe
bakingqueen74 says
Brilliant, so glad to hear! The extra ginger sounds fab too.
Mary says
Loved these made them today ……can i freeze these flapjacks
bakingqueen74 says
Great! Yes you can freeze them wrapped tightly in baking paper and clingfilm. I normally freeze them for a maximum of a month.
Ann Traynor says
Just picked some rhubarb from my garden. Going to try your recipe tomorrow. Flapjack & rhubarb 2 of my favourite things.
Amanda says
These are amazing. I added ginger to my homegrown rhubarb
bakingqueen74 says
Yum that sounds so good!
Saffron says
Bloomin’ ek! This is a total winner made a couple of times now with fresh rhubarb from our allotment. Nice easy recipe for the boys to make
bakingqueen74 says
Excellent so glad you enjoyed it! Jealous of fresh rhubarb from allotment too.
Clair Dyer says
These are AMAZING!!! Thank you for this delicious recipe!!!!
bakingqueen74 says
So glad you enjoyed it! I wish I had some rhubarb now
Dunkie says
Great recipe and so quick to make! I added pecans, macadamias and peanut butter chips too which worked nicely.
bakingqueen74 says
Excellent, thanks for leaving a review. The nuts sound like a tasty addition!
Janice Pattie says
What a great idea, I’m definitely going to make these.
bakingqueen74 says
Thanks Janice you grow your own rhubarb don’t you
ndemi says
Will try this recipe over the weekend.
Kat (The Baking Explorer) says
Such a fab idea to add rhubarb to flapjacks!
Jo @ Jo\'s Kitchen Larder says
These look soo good and as I am now newly converted rhubarb fan, I will have to give them a go 🙂 I have only ever baked flapjacks with plums and they were delicious so I can only imagine how lovely these are. 🙂
bakingqueen74 says
I can’t believe anyone could not have liked rhubarb before! 😀
Clair Dyer says
Ohhhh plums! Not used them before- definitely going to try that! THese rhubabrb ones are absolutely delicious and so gooey! Making more today, but used up all my garden rhubarb, so using some bananas that are over ripe!
Jen says
I love flapjacks but have never added rhubarb to them before. Will definitely be trying it this summer!
bakingqueen74 says
Fab! Love the ginger you added
Ren Behan says
Great use of seasonal rhubarb and a lovely pairing of sweet and sour.
bakingqueen74 says
Thanks Ren, I didn’t think of the sweet and sour!
Choclette says
Now why have I never thought of adding rhubarb to flapjacks? I love flapjacks and I love rhubarb. Brilliant idea Lucy, your flapjacks sound ace 🙂
bakingqueen74 says
Thanks Choclette it turned out to be a great combination!