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.
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.