• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74 logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Traybakes » Rhubarb Flapjacks (Oat Bars)

    Published on May 20, 2017. Modified on Nov 16, 2020 by bakingqueen74. This post may contain affiliate links. 22 Comments

    Rhubarb Flapjacks (Oat Bars)

    936 shares
    • 14
    Jump to Recipe

    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!

    Rhubarb flapjacks (oat bars)

    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!

    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.

    Rhubarb flapjacks (oat bars)

    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.

    Rhubarb flapjacks (oat bars)

    Rhubarb flapjacks (oat bars)

    Little fingers couldn’t keep away from these, I was glad to have spread my love of rhubarb a bit further.

    Rhubarb flapjacks (oat bars)

    Pin these rhubarb flapjacks for later

    Rhubarb flapjacks (oat bars)

    Rhubarb flapjacks (oat bars)

    A tasty seasonal bake using rhubarb
    5 from 12 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 9
    Calories: 308kcal
    Author: Lucy Allen | BakingQueen74

    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
    UK Measurements - US Measurements

    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. 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.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
    « Slow Cooker Fruit Soda Bread Recipe
    Slow Cooker Purple Sweet Potato and Chickpea Stew »

    Reader Interactions

    Comments

    1. Ann Traynor says

      July 30, 2021 at 8:32 pm

      Just picked some rhubarb from my garden. Going to try your recipe tomorrow. Flapjack & rhubarb 2 of my favourite things.

      Reply
    2. Amanda says

      April 30, 2020 at 9:08 am

      These are amazing. I added ginger to my homegrown rhubarb

      Reply
      • bakingqueen74 says

        April 30, 2020 at 12:53 pm

        Yum that sounds so good!

        Reply
    3. Saffron says

      April 19, 2020 at 12:51 pm

      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

      Reply
      • bakingqueen74 says

        April 19, 2020 at 3:21 pm

        Excellent so glad you enjoyed it! Jealous of fresh rhubarb from allotment too.

        Reply
    4. Clair Dyer says

      April 14, 2020 at 8:54 am

      These are AMAZING!!! Thank you for this delicious recipe!!!!

      Reply
      • bakingqueen74 says

        April 14, 2020 at 12:35 pm

        So glad you enjoyed it! I wish I had some rhubarb now

        Reply
      • Dunkie says

        June 12, 2021 at 8:48 am

        Great recipe and so quick to make! I added pecans, macadamias and peanut butter chips too which worked nicely.

        Reply
        • bakingqueen74 says

          June 22, 2021 at 11:16 am

          Excellent, thanks for leaving a review. The nuts sound like a tasty addition!

          Reply
    5. Janice Pattie says

      March 23, 2020 at 7:54 pm

      What a great idea, I’m definitely going to make these.

      Reply
      • bakingqueen74 says

        March 23, 2020 at 9:02 pm

        Thanks Janice you grow your own rhubarb don’t you

        Reply
    6. ndemi says

      June 09, 2017 at 9:09 am

      Will try this recipe over the weekend.

      Reply
    7. Kat (The Baking Explorer) says

      June 06, 2017 at 10:13 pm

      Such a fab idea to add rhubarb to flapjacks!

      Reply
    8. Jo @ Jo\'s Kitchen Larder says

      May 23, 2017 at 7:50 pm

      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. 🙂

      Reply
      • bakingqueen74 says

        May 23, 2017 at 8:36 pm

        I can’t believe anyone could not have liked rhubarb before! 😀

        Reply
      • Clair Dyer says

        April 14, 2020 at 8:57 am

        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!

        Reply
    9. Jen says

      May 23, 2017 at 4:29 pm

      I love flapjacks but have never added rhubarb to them before. Will definitely be trying it this summer!

      Reply
      • bakingqueen74 says

        May 23, 2017 at 8:33 pm

        Fab! Love the ginger you added

        Reply
    10. Ren Behan says

      May 22, 2017 at 3:15 pm

      Great use of seasonal rhubarb and a lovely pairing of sweet and sour.

      Reply
      • bakingqueen74 says

        May 23, 2017 at 8:33 pm

        Thanks Ren, I didn’t think of the sweet and sour!

        Reply
    11. Choclette says

      May 22, 2017 at 8:56 am

      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 🙂

      Reply
      • bakingqueen74 says

        May 23, 2017 at 8:16 pm

        Thanks Choclette it turned out to be a great combination!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Slow Cooker Shepherd’s Pie
    • Slow Cooker Coconut Fish Curry
    • Slow Cooker Turkey Curry
    • Berry Sponge Pudding

    Seasonal

    • Apricot Curd
    • Rhubarb Flapjacks (Oat Bars)
    • Healthy Sausage and Potato Bake
    • Easy Rhubarb and Vanilla Cake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2022 BakingQueen74 / Lucy Allen • All Rights Reserved