Our Super Easy Rhubarb Flapjack Recipe

We’ve been growing rhubarb at home for years. It’s one of the easiest things to grow and I’m always thinking of new recipes to make with our harvest each year. This year I decided to try a rhubarb flapjack – and it turned out pretty well!

Our Super Easy Rhubarb Flapjack Recipe

Why make a rhubarb flapjack?

I love a flapjack and as much as I love a plain, sweet, sticky, oaty flapjack there’s nothing really like one with a bit of flavour added to it. We create a mincemeat flapjack every year and so a rhubarb flapjack was a nice variation of that recipe. It also makes a lovely change from a rhubarb crumble.

You can eat flapjacks at any time of the day. They’re acceptable for breakfast, afternoon tea or a snack whenever you fancy one. They’re also fantastic served warm with a dollop of ice cream or custard for dessert and I’ve never met anyone who doesn’t really appreciate a flapjack.

Our Super Easy Rhubarb Flapjack Recipe

We’ll often make easy flapjacks in bulk and take them to friend’s houses or Dave will take them into work as a simple traybake is fantastic to share.

What equipment do you need for this flapjack recipe?

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already – that is what makes flapjacks so simple and convenient to make.

Our Super Easy Rhubarb Flapjack Recipe

So here’s our delicious Rhubarb Flapjacks recipe:

Ingredients

  • 400g rhubarb
  • 60g granulated sugar or caster sugar
  • 200g margarine or unsalted butter
  • 200g soft light brown sugar
  • 120ml golden syrup
  • 400g porridge oats

Instructions

  • Preheat the oven to 160C/325F/Gas 3 and grease a suitable oven dish or baking tray.
  • Chop the rhubarb into bite size chunks and place in a saucepan with the granulated sugar and a tablespoon of water. You can use a little vanilla extract too if you like the flavour.
  • Heat until on a low temperature until the rhubarb is soft and cooked through.
  • In a seperate pan, heat the butter, soft brown sugar and golden syrup until fully melted.
  • Put the porridge oats in a large bowl and stir in the melted butter mixture until fully coated.
  • Add the rhubarb and mix well.
  • Pour the oat mixture into the prepared tray and flatten out so it reaches all the edges and has a nice even finish.
  • Bake in the oven for 30 minutes until golden brown.
  • Slice whilst still warm and leave to cool in the baking tray.

If you’d like to pin or print this Rhubarb Flapjack recipe for later you can do so at the bottom of the page. Happy baking!


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Rhubarb Flapjack Recipe

This is a fantastic seasonal bake that is a great way to use up fresh rhubarb and wonderful to share. You really can't beat a flapjack.
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Keyword baking
Prep Time 10 minutes
Cook Time 40 minutes
Servings 20 servings
Calories 217kcal

Ingredients

  • 400 g rhubarb
  • 60 g granulated sugar or caster sugar
  • 200 g unsalted butter or margarine
  • 200 g light brown sugar
  • 120 ml golden syrup
  • 400 g porridge oats

Instructions

  • Preheat the oven to 160C/325F/Gas 3 and grease a suitable oven dish or baking tray.
  • Chop the rhubarb into bite size chunks and place in a saucepan with the granulated sugar and a tablespoon of water. You can use a little vanilla extract too if you like the flavour.
  • Heat until on a low temperature until the rhubarb is soft and cooked through.
  • In a seperate pan, heat the butter, soft brown sugar and golden syrup until fully melted.
  • Put the porridge oats in a large bowl and stir in the melted butter mixture until fully coated.
  • Add the rhubarb and mix well.
  • Pour into the prepared tray and flatten out so it reaches all the edges and has a nice even finish.
  • Bake in the oven for 30 minutes until golden brown.
  • Slice whilst still warm and leave to cool in the baking tray.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Rhubarb Flapjack Recipe

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  • Sounds amazing. I like doing a layer of jam (although with a bit of flour also included so it’s inbetween a traybake sponge and flapjack) – people at work love it. N won’t eat my flapjack, only Granny’s (if there’s nothing else on offer!)

  • Hi Donna. Thanks for the recipe. I made it and cooked it for 40 minutes (rather than the 30 specified) in a 12×8″ pan, which gave a layer about 3/4″ thick. I found it had more of a soft, moist, cakey mouth feel than what I would usually term ‘flapjack’ (more chewy & less fall-aparty in the mouth). I have checked my oven temps with a pro-thermometer and adjusted accordingly, so wondering if you had any thoughts? Cheers, Sam

    • Hi Sam, thanks for the message and sorry it didn’t turn out as expected – I hope it was enjoyable nonetheless! I haven’t measured the pan we use but it sounds a similar thickness to the bakes we make. The only thing I can think is maybe there was too much moisture left in the rhubarb after cooking. Ours is usually soft but with no excess water. However, the extra cooking time should compensate if that were the case. Sorry I can’t be more help.